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.
- 1 pot roast (rump or lean chuck, about 3 to 4 pounds)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup sliced onion
- 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 can (10 1/2 ounces) 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)
- 3 tablespoons all-purpose flour
- 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; 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; 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.
|Nutritional Guidelines (per serving)|