Thimbleanna

Perfect Pot Roast

Perfect Pot Roast

4 to 5 lb. beef rump roast
2 tablespoons salad oil
2 tablespoons butter
1 small onion, sliced
1 clove garlic, crushed
1 teaspoon dried thyme leaves
1 teaspoon dried marjoram leaves
1 bay leaf, crumbled
8 whole black peppers
1 teaspoon salt
1 can(10 1/2 oz) condensed beef broth, undiluted (1 1/2 cups)
8 halved, pared carrots (1 lb.)
12 small white onions, peeled
1 sprig parsley
3 tablespoons flour

Wipe pot roast with damp paper towels. Brown roast and sliced onion (onion browns and gives a good dark color and rich flavor to pan drippings) in hot oil and butter in 5 quart dutch oven over medium heat. Turn roast with two wooden spoons, until well browned on all sides — 25 minutes in all. Slow browning gives the meat and gravy a better flavor and color.

To drippings in dutch oven, add garlic, thyme, marjoram, bay leaf, black peppers and salt; stir 1/2 minute. Add beef broth (the recipe says you may substitute tomato juice, stewed tomatoes, beer or red wine to vary the flavor — all true, but you’ll dork with the gravy!) Bring to boiling, then reduce heat to simmer, covered, for 2 1/2 hours. Turn meat occasionally so that it will cook evenly.

Add carrots, onions and parsley; simmer, covered, 30 minutes, or until vegetables and meat are tender.

To make gravy: Remove meat and vegetables from dutch oven to a warm platter; keep in a warm place, covered loosely with foil. Pour 1/4 cup water into measuring cup; add flour; mix with fork until smooth. Strain liquid remaining in dutch oven. If necessary, add water to measure 2 cups. Return to dutch oven. Stir flour mixture into liquid in dutch oven; bring to boiling, stirring. Reduce heat; simmer 3 minutes. Taste; add salt, if desired.

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Perfect Pot Roast

42 Comments / Recipes / February 22, 2011

Last week, MeMum went all out and made one of my favorite all-time dinners — her Perfect Pot Roast with Chocolate Cake for dessert. I mentioned this to NoBlog Linda (hi Linda!) and she requested the recipes. I’ve already written about the chocolate cake, but until today, the pot roast hasn’t made an appearance on the blog.  The timing also seems perfect here too — it’s been chilly this weekend.  It’s definitely sweatshirt and comfort food weather.

I mentioned to several friends at work that MeMum was making pot roast and almost everyone said that “My mom makes a wonderful pot roast.”  Everyone seems to have a favorite pot roast recipe from their mom and I’m no exception.  All pot roasts are not created equal though.  So much depends on whether you get a good cut of beef and that’s often something you won’t know until you take your first bite.  The secret to this pot roast though, is the gravy.  It’s my faaavvvvooorrrrite part.  Even if the beef happens to be a particularly tough cut, you can chew through it, just to savor the gravy!  ;-)

Pot Roast

Perfect Pot Roast

4-to-5-lb beef rump roast
2 tablespoons salad oil
2 tablespoons butter
1 small onion, sliced
1 clove garlic, crushed
1 teaspoon dried thyme leaves
1 teaspoon dried marjoram leaves
1 bay leaf, crumbled
8 whole black peppers
1 teaspoon salt
1 can(10 1/2 oz) condensed beef broth, undiluted (1 1/2 cups)
8 halved, pared carrots (1 lb)
12 small white onions, peeled
1 sprig parsley
3 tablespoons flour

Wipe pot roast with damp paper towels. Brown roast and sliced onion (onion browns and gives a good dark color and rich flavor to pan drippings) in hot oil and butter in 5 quart dutch oven over medium heat. Turn roast with two wooden spoons, until well browned on all sides — 25 minutes in all. Slow browning gives the meat and gravy a better flavor and color. To drippings in dutch oven, add garlic, thyme, marjoram, bay leaf, black peppers and salt; stir 1/2 minute. Add beef broth (the recipe says you may substitute tomato juice, stewed tomatoes, beer or red wine to vary the flavor — all true, but you’ll dork with the gravy!) Bring to boiling, then reduce heat to simmer, covered, for 2 1/2 hours. Turn meat occasionally so that it will cook evenly.

Pot Roast

Add carrots, onions and parsley; simmer, covered, 30 minutes, or until vegetables and meat are tender.

To make gravy: Remove meat and vegetables from dutch oven to a warm platter; keep in a warm place, covered loosely with foil. Pour 1/4 cup water into measuring cup; add flour; mix with fork until smooth. Strain liquid remaining in dutch oven. If necessary, add water to measure 2 cups. Return to dutch oven. Stir flour mixture into liquid in dutch oven; bring to boiling, stirring. Reduce heat; simmer 3 minutes. Taste; add salt, if desired.

Make your favorite mashed potatoes (sorry Kim!) and spoon the gravy over the meat and mashed potatoes and serve with vegetables.

YUM!
XOXO,
Anna

42 thoughts on “Perfect Pot Roast”

  1. Mary ann

    Oh I do love pot roast and even in CA its getting cool enough to think about it instead of grilling!

  5. periwinkle

    we’ve just had a lovely Sunday Roast courtesy of hub – joint of pork , swede and carrot mash , potatoes and as you say lashings of gravy mmmm

  6. Anita

    I’m going to have to give this recipe a try. I have yet to find a good recipe for pot roast and my husband loves pot roast. Our costco sells a really good heat and serve pot roast by Harris ranch but I would love to be able to make my own. thanks! (I still have yet to start my ghastlies log cabin blocks, I’ve been spending my sewing time on a fairy Halloween costume…)

  12. Susan

    Pot roast is a favorite of ours. The heavier the pot the better, too, I think. Your recipe is almost identical to mine. Our temps don’t cooperate with autumn meals but that’s not going to stop me!

  14. Shawn

    Your Mom’s recipe looks yummy Anna. It’s definitely been comfort food weather around here too, and I loved my Mom’s pot roast. I’ve been baking lots of apple pies this week about 6 think, gave three away (thank goodness),the cool weather is perfect for baking and making the house smell good!

  15. Kim Walus

    It looks sooo yummy. I wish I had a pot roast to make for dinner tonight. Oh well. I will just enjoy having a virtual taste of yours. Thanks for sharing the recipe with us.

  16. barb

    food network alert – we have a new star!
    thanks for the recipe, my daughter loves pot roast and your photos look delicious!

  17. Vreni

    Sounds very nice. I didn’t know what a Dutch Oven was and had to google it first. I make my roasts very similarly, but usually just put it in the oven after I’ve browned it. Less danger of burning it :). Have a great week!

  18. Amy

    Anna…I am putting rump roast on my grocery list this week. I don’t think I’ve ever bought one :O I’ll keep you posted on the results. Thanks for sharing MeMum’s recipe!

    Amy

  19. kim

    Wow, you have been a busy girl. Traveling around the country, finishing quilt projects, cooking, and exercising. You go girl! I’ve got the exercise part down…but I’m with you about the rewards. :)

  21. Julia

    Hi Anna!
    That recipe sounds delicious…you made my tummy growl and it isn’t even 10 am ;).
    You’re so right – everyone has his/her own favorite pot roast…mine is made by my dad…he’s an exellent cook and I love it whenever I’m invited to dinner…

  23. susan@tickledpaisley

    YUM!!!! Pot roast is one of my very favorite comfort foods – and I’m glad to finally have a recipe. I don’t know that I’ve ever made the same one twice. The gravy in this one looks so delicious!

  24. Lesley

    Ooh yum! One of my favourite things about this time of year is the delicious warming food.

    I made a similar dish last weekend and we made the leftovers into the most delicious pie. The children ate every scrap :o)

    xxx

  25. Doni

    That looks absolutely delicious! And anything that comes with mashed potatoes and gravy is my kind of meal. :) Thanks for sharing the recipe, I’m looking forward to trying it out.

  26. Ginger

    We rarely eat eat red meat, but this is making me crave it! For your small white onions, did you use pearl onions? Can I just throw frozen pearls in?
    Yummy!

  27. Amy

    Anna,

    Thank you soooooo much for sharing your recipes with us! I think maybe I’ll trying making BOTH this weekend!!! :)

    -Amy

  28. linda noblog

    hi anna!

    thank you…thank you!!

    so excited about your sharing memum’s recipe…looks delish & it is just perfect for the bad weather we are having here in nyc…
    going to make this asap!!
    wishing you all the best & hope you had a fabulous birthday! :)

  30. nanette

    Not many people go to the trouble to make roast the old fashioned way. This looks yummy and is close to how my mom/dad used to make a roast. My dad was catholic when I was growing up so he went to church on Sat. My mom always had long meetings on Sunday from 8 to heaven knows when so my dad made Sunday dinner and it was always heaven when we came home to a roast with gravy like this. Oh I miss them and those sundays!

  31. Stacy

    Yum, that looks scrumptious and hearty. The mashed potatoes and gravy are mouth-watering. MeMum sure takes good care of you :o)

  34. brigita

    oh no! look how long it took me to comment on your post!!! don’t you go worrying your pretty little head about it. i DID NOT break up with you and have a torrid affair with Finny, I SWEAR!
    your pot roast looks wonderful!
    i make the roast out of ‘the joy’. and i use white wine for the liquid. call me a wino. i like to cook with the vino. it’s the california girl in me. i don’t drink, so i have to find a way to support all of the local vineyard without turning into, well, YOU KNOW. (not naming any names here, mind you)
    it’s good to hear that you had a wonderful birthday. it’s no longer ‘national anna appreciation week’ though. are you feeling okay from the let down?
    after my birthday celebratory week at work… i would always stay home for a few days. so when i went back, i was a celebrity again. “oh, you look so CUUUUTE, you’ve lost WEIGHT!, love your hair!!”
    so i’m here to tell you: you look darling today! your hair looks great that way. and LOVE you in those jeans!
    happy week after your birthday my friend.

  38. Brenda

    Thanks for the recipe. Looks delicious!! I’ve been looking for a good roast recipe. Used to make a fair one in my old crock pot, but it broke. Got a new one and nothing seems to come out the same. Will make this on the stove like you suggest.

  39. Tammy

    Oh I think I can smell it over here….oh wait that’s coming from my kitchen lol!! I almost made pot roast tonight but went with a rosemary garlic beef pasta thingy. Glad too cuz now I can try your recipe when I do the pot roast….yummy!!!

  40. Janet

    I made this tonight! Though it’s very similar to the one I make, I think this one’s the winner! Hubby likes cabbage, so I added that along with the carrots. Thanks Anna!

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