Use rump roast or lean chuck in this stovetop simmered pot roast recipe. Cuts from the chuck are fattier but the most flavorful, but a rump roast, bottom round, or beef brisket may be used. Or make this recipe with beef short ribs.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 (3- to 4-pound) pot roast (rump or lean chuck)
- 1 cup onion (sliced)
- 1 clove garlic (smashed and minced)
- 1 teaspoon leaf thyme (crumbled)
- 1 teaspoon dried marjoram leaves (crumbled)
- 1 bay leaf
- 1/4 teaspoon ground black pepper
- 1 teaspoon salt
- 1 (10 1/2-ounce) can condensed beef broth
- 8 to 12 small white onions (peeled)
- 6 to 8 medium carrots (halved crosswise then halved lengthwise)
- 1 small rutabaga (cut into 1-inch chunks)
- 1/4 cup water (cold)
- 3 tablespoons all-purpose flour
Steps to Make It
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Gather the ingredients.
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Heat the oil and butter in a Dutch oven or heavy stockpot over medium heat. Brown roast for about 20 minutes, turning to brown all sides.
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Add sliced onion, garlic, thyme, marjoram, bay leaf, pepper, and salt to the meat drippings. Stir and cook for about 30 seconds.
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Add beef broth and bring to a boil.
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Reduce heat, cover, and simmer slowly for about 2 hours. Turn meat from time to time.
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Add small white onions, carrots, and rutabaga.
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Cover and simmer for about 30 minutes, or until vegetables are tender.
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Transfer meat and vegetables to a hot platter and keep warm while making gravy.
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Strain the liquid remaining in the pot.
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Measure 2 cups, adding a little water to measure 2 cups if necessary, and return to Dutch oven and place over medium heat.
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Pour 1/4 cup of cold tap water into a measuring cup. Add flour and stir with a small whisk or fork until mixture is smooth.
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Gradually add flour mixture to the liquid and bring to a boil, stirring constantly.
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Reduce heat and simmer for 2 to 3 minutes. Taste and adjust seasoning.
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Serve the pot roast in a bowl with the veggies and the gravy.
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Enjoy!
Nutrition Facts (per serving) | |
---|---|
705 | Calories |
34g | Fat |
28g | Carbs |
69g | Protein |
Nutrition Facts | |
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Servings: 6 to 8 | |
Amount per serving | |
Calories | 705 |
% Daily Value* | |
Total Fat 34g | 44% |
Saturated Fat 13g | 65% |
Cholesterol 209mg | 70% |
Sodium 513mg | 22% |
Total Carbohydrate 28g | 10% |
Dietary Fiber 5g | 17% |
Protein 69g | |
Calcium 155mg | 12% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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