"I love cooking a pot roast on the weekend because it can simmer for hours while I'm doing other things," says Leona Therou of Overland Park, Kansas. Her hearty beef roast with potatoes and carrots makes enough for a family of four with plenty left over.
- 1 beef rump roast or bottom round roast (4 pounds)
- 2 tablespoons canola oil
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 3 cups water, divided
- 8 medium potatoes, peeled and quartered
- 8 large carrots, cut into 2-inch chunks
- 1 pound small onions, peeled
- 1/2 cup all-purpose flour
- 1/2 teaspoon browning sauce, optional
- Additional salt and pepper to taste
- In a Dutch oven, brown the roast on all sides in oil. Combine the salt, pepper and thyme; sprinkle over meat. Add bay leaf and 2 cups water; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours.
- Add the potatoes, carrots and onions. Cover and simmer 45 minutes longer or until meat and vegetables are tender. Remove roast and vegetables to a serving platter; keep warm. Discard bay leaf.
- Skim fat from pan juices; add enough water to pan juices to measure 2 cups. In a bowl, combine flour and remaining water until smooth; gradually stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in browning sauce if desired. Season with salt and pepper. Slice roast; serve with vegetables and gravy. Yield: 8 servings.
Originally published as Favorite Pot Roast in Quick Cooking May/June 1998, p36
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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