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Pot Roast With Vegetables

User Rating 5 Star Rating (1 Review)


Pot Roast With Vegetables
This pot roast makes a wonderful family meal with potatoes and a tossed salad, and the leftovers make delicious sandwiches.

Yield: Serves 8


  • beef rump roast, about 4 pounds
  • 1 small onion, sliced
  • 2 tablespoons salad oil
  • 2 tablespoons butter or margarine
  • 1 clove garlic, crushed
  • 1 teaspoon dried thyme leaves
  • 1 bay leaf
  • 8 whole black peppercorns
  • 1 teaspoon salt
  • 1 can (10 1/2 ounces) beef broth, undiluted
  • 12 small white onions
  • 6 to 8 carrots, peeled & halved lengthwise
  • 1 teaspoon chopped parsley
  • 3 tablespoons flour


In hot oil and butter in a large saucepan or Dutch oven over medium heat, brown the rump roast with sliced onions, turning to brown on all sides.

Add garlic, thyme, marjoram, bay leaf, peppercorns and and salt. Cook, stirring, for about 1 minute.

Add beef broth. Bring to a boil, then reduce heat to simmer; cover and cook for about 2 1/2 hours on low. Add onions, carrots, and parsley; cover and simmer for 30 minutes or until vegetables and meat are tender.

To make gravy: Transfer meat and vegetables from Dutch oven to warm serving platter. Keep warm, covered loosely with foil. Into 2-cup measure, strain liquid remaining in Dutch oven. If necessary, add water to measure 2 cups. Return the hot liquid to Dutch oven.

Combine flour with 1/4 cup of cold water; stir until smooth. Stir flour mixture into liquid in Dutch oven and bring to a boil, stirring constantly. Reduce heat; simmer for another 3 minutes. Taste and add salt if desired. Serve with potatoes.
Serves 8.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Easy, yet tasty, Member hockeybear

Loved the ease of this recipe and it was one that I'm saving to use again. ~~Yum! :o)

1 out of 3 people found this helpful.

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