Dutch Oven Pot Roast

Mind you pot roast recipes are the kind you do on a Sunday, and let it roast (simmer in water with chosen side veggies and herbs) for 3-5 hours or even more -yikes! But on a slow temperature over a long time is what makes this a super tender chunk of beef. This is one of those recipes that a slow cooker comes in super handy - but it is not necessary by all means - but a crock pot, or a deep and large soup pot with lid will easily suffice.

In this posting I share the best pot roast recipe and beef stroganoff recipes I could find and think are worthy should you too be looking at what the heck to do with your bottom roast of beef. I did learn that the bottom roast comes in two types, one has a point on one end and that is called the rump roast and the one I have with is simply a somewhat rounded rectangular slab of beef. Now the bottom round is not the most tender of cuts, hence why it is more affordable. Nor is it marbled, so it is quite lean - but when properly and slowly cooked - or in this case, pot roasted, you will have a tender roast that provides great juices for the perfect pan gravy.

Best Pot Roast Recipe:

Ingredients:

• beef rump roast, about 4 pounds
• 1 small onion, sliced
• 2 tablespoons salad oil
• 2 tablespoons butter or margarine
• 1 clove garlic, crushed
• 1 teaspoon dried thyme leaves
• 1 bay leaf
• 8 whole black peppercorns
• 1 teaspoon salt
• 1 can (10 1/2 ounces) beef broth, undiluted
• 12 small white onions
• 6 to 8 carrots, peeled & halved lengthwise
• 1 teaspoon chopped parsley
• 3 tablespoons flour

Directions:

1. In a 5-quart Dutch oven or large heavy kettle over medium heat, brown the rump roast with sliced onions, turning, until browned on all sides using olive oil and a little butter.
2. Add garlic, thyme, marjoram, bay leaf, black peppercorns and and salt; cook, stirring, for about 30 seconds.
3. Add beef broth. Bring to a boil, then reduce heat to simmer; cover and cook for about 2 1/2 hours. Add onions, carrots, and parsley; reduce heat, cover, and simmer for 30 minutes or until vegetables and meat are tender.
4. To make gravy: Transfer meat and vegetables from Dutch oven to warm serving platter. Keep warm, covered loosely with foil. Into 2-cup measure, strain liquid remaining in Dutch oven. If necessary, add water to measure 2 cups. Return the hot liquid to Dutch oven.
5. Combine flour with 1/4 cup of cold water; stir until smooth. Stir flour mixture into liquid in Dutch oven and bring to a boil, stirring constantly. Reduce heat; simmer for another 3 minutes. Taste and add salt if desired. Serve with potatoes.
   
   Serves 8.