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Pot Roast with Vegetables


Use rump roast or lean chuck for this recipe.

Cook Time: 3 hours

Total Time: 3 hours


  • 1 pot roast (rump or lean chuck), about 3 to 4 pounds
  • 2 tablespoons olive oil
  • 2 tablespooons butter or margarine
  • 1 cup sliced onion
  • 1 clove garlic, smashed and minced
  • 1 teaspoon leaf thyme, crumbled
  • 1 teaspoon dried marjoram leaves, crumbled
  • 1 bay leaf
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 can (10 1/2 ounces) condensed beef broth
  • 8 to 12 small white onions, peeled
  • 6 to 8 medium carrots, halved crosswise then halved lengthwise
  • 1 small rutabaga, cut in 1-inch chunks
  • 3 tablespoons all-purpose flour


Heat oil and butter in a Dutch oven or heavy stock pot over medium heat; brown roast for about 20 minutes, turning to brown all sides. Add sliced onion, garlic, thyme, marjoram, bay leaf, pepper and salt to the meat drippings; stir and cook for about 30 seconds. Add beef broth; bring to a boil. Reduce heat, cover, and simmer slowly for about 2 hours. Turn meat from time to time. Add small white onions, carrots, and rutabaga. Cover and simmer for about 30 minutes, or until vegetables are tender.

Transfer meat and vegetables to a hot platter and keep warm while making gravy. Strain the liquid remaining in the pot. Measure 2 cups, adding a little water to measure 2 cups if necessary; return to Dutch oven. Pour 1/4 cup of water into a measuring cup. Add flour and stir with a small whisk or fork until mixture is smooth. Gradually add flour mixture to liquid and bring to a boil, stirring constantly. Reduce heat and simmer for 2 to 3 minutes. Taste and adjust seasoning. Pot roast serves 6 to 8.

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