- 1 boneless rump roast (4 pounds)
- 2 tablespoons vegetable 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
- 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 in oil. Combine salt, pepper and thyme; sprinkle over meat. Add bay leaf and 2 cups of water; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours. Add potatoes, carrots and onions. Cover and simmer 45 minutes longer or until meat and vegetables are tender. Remove the roast and vegetables to a serving platter; keep warm. Discard bay leaf. Skim fat from pan juices; add water to measure 2 cups. Mix flour and remaining water until smooth; stir into juices. Cook and stir until thickened and bubbly; cook and stir 1 minute longer. Stir in browning sauce if desired. Season with salt and pepper. Slice roast; serve with vegetables and gravy. Yield: 8 servings.
Reviews forFavorite Pot Roast
"Simple, straightforward, tasty! I was a bit worried about the meat being on the stovetop and in that much water, but it was delicious. I did cut back on the water some, because I was out of potatoes and my pot roast had a huge bone that made up some of its weight."
"Basic, but tasty. Onions replaced due to allergy by minced garlic to taste."
"I usually do roast beef in the crockpot or oven, and this was the first time for cooking it on the stove-top. It was very good. I added some fresh rosemary to the gravy at the end to give it more flavor. I use cornstarch to thicken my gravies, and I found the flour made it look light. Is this where the browning sauce comes in? I couldn't find it at the store. Overall, a good and easy recipe which just takes time."
"I add a can of mushrooms to the meat while it is cooking. This has become a favorite."