|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 34g||44%|
|Saturated Fat 13g||65%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 5g||17%|
|*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.|
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.
- 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
Gather the ingredients.
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.
Add sliced onion, garlic, thyme, marjoram, bay leaf, pepper, and salt to the meat drippings. Stir and cook for about 30 seconds.
Add beef broth and bring to a boil.
Reduce heat, cover, and simmer slowly for about 2 hours. Turn meat from time to time.
Add small white onions, carrots, and rutabaga.
Cover and simmer for about 30 minutes, or until vegetables are tender.
Transfer meat and vegetables to a hot platter and keep warm while making gravy.
Strain the liquid remaining in the pot.
Measure 2 cups, adding a little water to measure 2 cups if necessary, and return to Dutch oven and place over medium heat.
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.
Gradually add flour mixture to the liquid and bring to a boil, stirring constantly.
Reduce heat and simmer for 2 to 3 minutes. Taste and adjust seasoning.
Serve the pot roast in a bowl with the veggies and the gravy.