Perfect Pot Roast

 

This is a great pot roast.  The leftovers make great French dip sandwiches.

 

4 to 5
lb. beef rump roast
2
tablespoons salad oil
2
tablespoons butter
1
small onion, sliced
1
clove garlic, crushed
1
teaspoon dried thyme leaves
1
teaspoon dried marjoram leaves
1
bay leaf, crumbled
8
whole black peppercorns
1
teaspoon salt
2
cans (10-1/2 ounce) condensed beef broth, undiluted
8
carrots (1 lb.) pared and halved
12
small white onions
1
sprig parsley

 

 

            GRAVY

 

4
cups meat drippings
1/3
cup flour
1/4
cup butter

 

 

Wipe pot roast with damp paper towels.  Heat oil and butter in 5-quart Dutch oven or heavy kettle over medium heat.  Add roast and sliced onion.  Turn roast occasionally with two wooden spoons, until well browned on all sides --25 minutes in all.

 

Add garlic, thyme, marjoram, bay leaf, peppercorns, and salt to pan.  Cook 1/2 minute to restore flavor to herbs.  Add beef broth, bring to boiling.  Reduce heat, and simmer, covered, for 2-1/2 hours, turning meat occasionally.

 

Add carrots, onions, and parsley.  Simmer, covered, 30 minutes, or until vegetables and meat are tender.  Remove meat and vegetables from Dutch oven to warm platter.  Keep in warm place, covered loosely with foil.

 

Make gravy:  Strain liquid remaining in Dutch oven into a 4-cup measure.  If necessary, add water to make 4 cups liquid. In Dutch oven melt butter.  Add flour and brown lightly.  Add 4 cups strained liquid.  Bring to boil, stirring.  Reduce heat and simmer 3 minutes.  Taste, add salt, if desired.

 

To serve:  Slice meat, and spoon a little of the gravy over it.  Pass remaining gravy with meat and vegetables. 

 

Serves 10.