Bottom Rump Roast
- Thread starter Lefty
- Start date
joec
New member
Here is a pot roast that is pretty good.
1 chuck pot roast, tender chuck, chuck arm, etc., 3 to 4 pounds
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon onion powder
dash leaf thyme
dash garlic powder
1/8 teaspoon black pepper
1 tablespoon olive oil
3 cups beef broth
5 to 6 medium potatoes, peeled, quartered (about 1 1/4 pounds)
1 cup baby carrots
1 small rutabaga or a few turnips, peeled and cut in chunks
1 medium yellow onion, cut in chunks
1/2 cup red wine or more beef broth
3 tablespoons all-purpose flour
3 to 4 tablespoons cold water
In a food storage bag, toss pot roast with 1/4 cup flour, 1/2 teaspoon of salt, 1/2 teaspoon of onion powder, a dash of thyme, and a dash of garlic powder. Heat oil in a Dutch oven or large saucepan; add the pot roast and brown on all sides. Add beef broth and bring to a simmer. Reduce heat to low, cover, and simmer for 2 1/2 hours. Add 1/2 cup red wine or beef broth, along with the vegetables. Cover and simmer for 45 minutes longer, or until vegetables are tender. Strain juices into a saucepan and bring to a boil; reduce heat to a simmer. Simmer for 5 minutes. Combine 3 tablespoons flour with 3 to 4 tablespoons water and whisk to make a smooth mixture. Stir into the simmering broth, a little at a time, until thickened as desired.
Arrange sliced pot roast and vegetables on a platter. Drizzle some of the gravy over the sliced beef or serve gravy on the side.
Serves 6.
1 chuck pot roast, tender chuck, chuck arm, etc., 3 to 4 pounds
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon onion powder
dash leaf thyme
dash garlic powder
1/8 teaspoon black pepper
1 tablespoon olive oil
3 cups beef broth
5 to 6 medium potatoes, peeled, quartered (about 1 1/4 pounds)
1 cup baby carrots
1 small rutabaga or a few turnips, peeled and cut in chunks
1 medium yellow onion, cut in chunks
1/2 cup red wine or more beef broth
3 tablespoons all-purpose flour
3 to 4 tablespoons cold water
In a food storage bag, toss pot roast with 1/4 cup flour, 1/2 teaspoon of salt, 1/2 teaspoon of onion powder, a dash of thyme, and a dash of garlic powder. Heat oil in a Dutch oven or large saucepan; add the pot roast and brown on all sides. Add beef broth and bring to a simmer. Reduce heat to low, cover, and simmer for 2 1/2 hours. Add 1/2 cup red wine or beef broth, along with the vegetables. Cover and simmer for 45 minutes longer, or until vegetables are tender. Strain juices into a saucepan and bring to a boil; reduce heat to a simmer. Simmer for 5 minutes. Combine 3 tablespoons flour with 3 to 4 tablespoons water and whisk to make a smooth mixture. Stir into the simmering broth, a little at a time, until thickened as desired.
Arrange sliced pot roast and vegetables on a platter. Drizzle some of the gravy over the sliced beef or serve gravy on the side.
Serves 6.
Hey, Lefty!
Here's one from Katie E on DC. I haven't tried it yet, but I love the easiness and the gravy idea.
I might top the beef with some chopped garlic and a sliced onion, along with the mushrooms and soups, too.
I like steamed carrots mixed with butter and parsley, so I'd do those on the side.
Pot Roast (from Katie E)
Tear off a large piece of heavy-duty foil. Place the roast in the center, spread one can of, undiluted, cream of mushroom soup over the meat and, then, sprinkle 1/2 to 1 full envelope of dry onion soup mix over the soup. (If I'm in a "I want more mushrooms" mood, I'll add a small can, drained, of mushroom stems and pieces.) Seal the foil tightly and put the whole works in a shallow baking dish or roasting pan. I usually pour about 1/4-inch of water in my baking pan and try to maintain that throughout the cooking time. Bake in a preheated 350-degree oven for a couple of hours.
The meat always turns out tender, moist and flavorful. Plus, the mushroom soup and meat juices make awesome gravy, so be sure to make a big bowl of mashed potatoes to go with.
Lee
P.S. GO RED SOX!!!!
Here's one from Katie E on DC. I haven't tried it yet, but I love the easiness and the gravy idea.
I might top the beef with some chopped garlic and a sliced onion, along with the mushrooms and soups, too.
I like steamed carrots mixed with butter and parsley, so I'd do those on the side.
Pot Roast (from Katie E)
Tear off a large piece of heavy-duty foil. Place the roast in the center, spread one can of, undiluted, cream of mushroom soup over the meat and, then, sprinkle 1/2 to 1 full envelope of dry onion soup mix over the soup. (If I'm in a "I want more mushrooms" mood, I'll add a small can, drained, of mushroom stems and pieces.) Seal the foil tightly and put the whole works in a shallow baking dish or roasting pan. I usually pour about 1/4-inch of water in my baking pan and try to maintain that throughout the cooking time. Bake in a preheated 350-degree oven for a couple of hours.
The meat always turns out tender, moist and flavorful. Plus, the mushroom soup and meat juices make awesome gravy, so be sure to make a big bowl of mashed potatoes to go with.
Lee
P.S. GO RED SOX!!!!