Pot Roast Dinner

barbara lentz

By
@blentz8

Love the gravy this makes so creamy and good. Tasty one pot meal.


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Rating:

Comments:

Serves:

4

Prep:

10 Min

Cook:

3 Hr

Method:

Stove Top

Ingredients

2 lb
rump roast
1/2 c
flour
1/2 c
canola oil
1 tsp
salt
5 medium
red potatoes quartered
4 large
carrots cut into 3 pieces
4 stalk(s)
celery cut into pieces
1 large
onion quartered
2
bay leaves
1/2 c
dry red wine
5 clove
garlic minced
4 c
beef broth
3 Tbsp
cornstarch
1/4 c
milk
2 c
sour cream

Directions Step-By-Step

1
Place flour and salt in large baggie. Place roast in bag and shake to coat well.
2
Pour oil in large dutch oven. Sear the roast on all sides. Drain most of the oil. Add the broth, wine, bay leaves, and garlic. Bring to a boil then reduce to a simmer and simmer over med to low heat covered for 2 hours
3
Add more water if needed during this time. Make sure the roast stays covered by fluid. Add the potatoes, carrots, celery, and onions. Simmer another hour to hour and a half until roast is fork tender. Remove the roast from pot. Remove the veggies with a slotted spoon and arrange around the pot roast. Discard the bay leaves. I also discard the celery it gets too stringy.
4
Mix cornstarch with milk. Heat the roast juices to boiling and add the cornstarch mixture. Cook until thickened. Stir in the sour cream. Serve over the roast, potatoes and veggies.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American