Pot Roast
Serves 6 to 8.
Ingredients
- 1 yellow onion, finely chopped
- 4 carrots, peeled and finely chopped
- 1 lb. red-skinned potatoes, cut into 1/2-inch pieces
- 1 1/2 cups beef stock
- 1 cup tomato sauce
- 1 garlic clove, crushed
- 3 fresh thyme sprigs
- 1 bay leaf
- 1 beef rump roast, 3 to 4 lb.
- Salt and freshly ground pepper, to taste
- 1/4 cup all-purpose flour
- 1 Tbs. extra-virgin olive oil
Directions
Put the onion, carrots, potatoes, stock, tomato sauce, garlic, thyme and bay leaf in a slow cooker and stir to combine.Season the roast with salt and pepper. Put the flour in a large bowl, add the roast and toss to coat evenly.
In a large sauté pan over medium-high heat, warm the olive oil until nearly smoking. Add the roast and brown on all sides, 3 to 4 minutes total. Transfer to the slow cooker, cover and cook on high for 6 hours according to the manufacturer's instructions.
Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 5 minutes. Slice the meat and arrange on a warmed platter. Remove the bay leaf and serve the vegetables and sauce alongside.
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Rated 5 out of
5
by
AshleyInTheKitchen from
Simple & Impressive
This recipe is surprisingly wonderful. With so few ingredients and simple preparation, I did not expect such a rich and complex flavor profile. It was unbelievably delicious. One tip I will share is that my rump roast was 3.94 lbs. and it needed 6.5 hours on high rather than six, since it was on the heavy side. Perhaps I could have browned it longer. It is a must try.
Date published: 2020-12-12
Rated 5 out of
5
by
MrsBigBird from
Best pot roast recipe I've tried
I have tried many pot roast recipes and this is the best one yet! A staple in my recipe box!!! The browning of the meat, while a pain, keeps the meat moist and the tomatoes do not take over in flavor. I do sometimes add the potatoes and carrots a little later and in greater quantity so they are not as mushy.
Date published: 2013-12-07