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Pot Roast
Makes 6 servings
*4 lbs. rump roast (or use chuck, top round)
*2 tbls. olive oil
*2 tbls. unsalted butter
*1/2 cup horseradish
*salt and pepper, to taste
*1 14 1/2 oz. can beef stock
*4 large potatoes, peeled and cut in quarters.
*4 carrots, peeled and sliced into 2 inch chunks
*4 yellow onions, peeled and cut into quarters
*2 turnips, peeled and cut in half.
*3 tbls. flour
*1/4 cup water
1Heat olive oil with unsalted butter in large stock pot. Sear roast on all sides until brown on all surfaces.
2Spread the surface of the roast with horseradish, salt and pepper. Add beef stock and bring to boil. Reduce heat, cover and simmer over low heat for about 2 1/2 hours.
3Add potatoes, carrots, onions and turnips. Cook, covered, until vegetables are tender, approximately 20-30 minutes.
4To thicken gravy, shake together flour and water until smooth. Add slowly to the simmering broth, reseason with salt and pepper and bring to a boil. Reduce and cook until thickened, stirring frequently.
5NOTE: This is an excellent dish to prepare in a crock pot. Cook potatoes and vegetables separately to avoid overcooking them.