Beef Pot Roast  Ingredients:       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

Preparation:

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.

Categories:  Beef, Dinner, Entree, Main Dishes, Meat, beef

Estimated Serving:  8

Estimated preparation time:  15 min.

Language:  English

Shared by:  Jilly    2009/12/12