pot roast dinner
Love the gravy this makes so creamy and good. Tasty one pot meal.
prep time
10 Min
cook time
3 Hr
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 pounds rump roast
- 1/2 cup flour
- 1/2 cup canola oil
- 1 teaspoon salt
- 5 medium red potatoes quartered
- 4 large carrots cut into 3 pieces
- 4 stalks celery cut into pieces
- 1 large onion quartered
- 2 - bay leaves
- 1/2 cup dry red wine
- 5 cloves garlic minced
- 4 cups beef broth
- 3 tablespoons cornstarch
- 1/4 cup milk
- 2 cups sour cream
How To Make pot roast dinner
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Step 1Place flour and salt in large baggie. Place roast in bag and shake to coat well.
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Step 2Pour 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
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Step 3Add 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.
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Step 4Mix 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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