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Oven Pot Roast

Oven Pot Roast

An Oven Pot Roast is one of the easiest ways to prepare pot roast. It doesn't require as much attention as braising on top of the stove.

However, it's not quite as "hands off" as a slow cooker.

Oven Pot Roast Recipe With Vegetables

4 to 5 lb. beef rump roast
2 Tbsp salad oil
2 Tbsp butter
1 small onion, sliced
1 clove garlic, crushed
1 tsp dried thyme leaves
1 tsp dried marjoram leaves
1 bay leaf, crumbled
8 whole black peppers
1 tsp salt
1 (10 1/2 oz.) can condensed beef broth, undiluted
12 small white onions
8 carrots, pared and halved (About 1 pound)
1 sprig parsley
3 Tbsp flour

Preheat your oven to 350 degrees.

Rinse the beef rump roast in cold water and wipe it dry with paper towels.

Add the oil and butter to a 5-quart Dutch oven or heavy kettle over medium heat. Add the roast and the onions. Brown the roast on all sides.

To the drippings, add the garlic, thyme, marjoram, bay leaf, black peppers and salt. Sauté, stirring 1/2 minute. Add the beef broth.

Bring to boiling, and then cover and bake in 350 degrees oven, turning meat once or twice and basting with liquid, for 3 hours or until meat is tender.

Add the onions, carrots and parsley the last 30 minutes of cooking time or until vegetables and meat are tender.

To Make the Oven Pot Roast Gravy:

Transfer the oven pot roast and the vegetables from the Dutch oven to a warm serving platter. Keep it warm, covered loosely with foil.

Into a 2-cup measure, strain the liquid remaining in Dutch oven. If it is necessary add water to bring the measure to 2 cups.

Return the mixture to the Dutch oven. Pour 1/4 cup water into a measuring cup. Add the flour and mix with a fork until smooth. Stir the flour and water mixture into the liquid in the Dutch oven and bring to boiling, stirring constantly.

Reduce the heat and simmer 3 minutes. Taste and add salt if desired.

This Oven Pot Roast Recipe will serve 10.


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