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Pot roast with vegetables

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Ingredients/Components

salt - 1 tsp
flour - 3 Tbsp
butter - 2 Tbsp
salad oil - 2 Tbsp
clove garlic, crushed - 1 item
small onion, sliced - 1 item
bay leaf, crumbled - 1 item
dried thyme leaves - 1 tsp
whole black peppers - 8 item
dried marjoram leaves - 1 tsp
rump roast - 4 5
small white onions - 12 item
can condensed beef broth, undiluted - 1 1/2
sprig parsley - 1 item
, pared and halved - 8 carrots

How to make pot roast with vegetables:

Wipe roast with paper towels. Place oil and butter in 5-quart Dutch oven or heavy kettle. Over medium heat, brown roast with sliced onion, turning roast with 2 wooden spoons until brown on all sides. Add seasonings to drippings and saute, stirring, 1/2 minute. Add beef broth; bring to a boil. Reduce to simmer and cook just below the boiling point, covered, 2 1/2 hours. Turn meat occasionally. Add vegetables and simmer, covered, for 30 minutes or until vegetables are tender.

To make gravy: Remove meat and vegetables; keep warm. Strain liquid in Dutch oven into a 2-cup measure. If necessary, add water to measure 2 cups. Pour back into Dutch oven. Mix flour with 1/4 cup water until smooth. Stir into liquid in Dutch oven and bring to a boil, stirring constantly. Reduce heat; simmer 3 minutes. Season to taste.

Recipe categories: Main dish, Beef, Roast beef.

Rating:

3.4

Average rating: 3.4, total votes: 5

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