pot roast dinner

blentz8 avatar
By barbara lentz
from beulah, MI

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

serves 4
prep time 10 Min
cook time 3 Hr
method Stove Top

Ingredients For pot roast dinner

  • 2 lb
    rump roast
  • 1/2 c
  • 1/2 c
    canola oil
  • 1 tsp
  • 5 md
    red potatoes quartered
  • 4 lg
    carrots cut into 3 pieces
  • 4 stalk
    celery cut into pieces
  • 1 lg
    onion quartered
  • 2
    bay leaves
  • 1/2 c
    dry red wine
  • 5 clove
    garlic minced
  • 4 c
    beef broth
  • 3 Tbsp
  • 1/4 c
  • 2 c
    sour cream

How To Make pot roast dinner

  • 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.

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