Favorite Pot Roast Recipe

Favorite Pot Roast Recipe

  • 4 pounds boneless rump roast
  • 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
  1. In a Dutch oven, brown the roast in oil.
  2. 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.
  3. Add potatoes, carrots and onions. Cover and simmer 45 minutes longer or until the meat and vegetables are tender. Remove the roast and vegetables to a serving platter; keep warm. Discard bay leaf.
  4. 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.
  5. Slice roast; serve with vegetables and gravy.