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Beef pot roast

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Ingredients/Components

butter or margarine - 5 Tbsp
all-purpose flour - 1 item
salad oil - 2 Tbsp
pepper - 1 tsp
bay leaf - 1 item
thyme leaves
small white boiling onions, peeled - 12 item
boneless beef rump roast or chuck roast - 4 5
can regular strength beef broth and 1 can water - 1 1/2
medium size turnips, peeled and quartered - 3 item
medium size carrots, cut into 3-inch lengths - 8 item

How to make beef pot roast:

Rub flour into roast; brush off excess. Heat oil and 2 tablespoons of the butter in a 5-quart kettle over medium-high heat. Add meat and brown well on all sides. Add bay leaf, pepper, thyme, beef broth and water; bring to a boil. Cover and place in a 350° oven for 1 1/2 hours.

Add onions, turnips and carrots; continue to cook, covered, until meat and vegetables are tender when pierced (about 1 hour). Transfer meat and vegetables to a rimmed platter and keep warm. Skim fat from drippings. Pour drippings into a 2-cup glass measure and add water, if necessary, to make 2 cups total.

Melt the remaining 3 tablespoons butter in kettle over medium heat. Add the 3 tablespoons flour and cook, stirring until bubbly; remove from heat. With a wire whisk, gradually stir in reserved drippings. Return pan to heat and cook, stirring until thickened. Pour into a gravy boat; pass at the table. Makes about 6 to 8 servings.

Recipe categories: Main dish, Meat, Beef.

Rating:

3.5

Average rating: 3.5, total votes: 4

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