Pot Roast

Serves: 6
Total Calories: 133


1 beef rump roast 2 1/2 -pound boneless
All-purpose flour
2 tablespoons vegetable oil
Salt and freshly ground pepper to taste
1/2 onion large, sliced
4 potatoes large, cut in quarters
4 carrots medium, cut in 3-inch julienne strips
* Part two.
1/3 cup water
3 tablespoons flour
Salt and freshly ground pepper to taste


Heat oven to 350° F. Dust roast on all sides with flour. Heat oil in Dutch oven over medium-high heat. Put roast in pan and brown on all sides. Sprinkle with salt and pepper to taste. Remove roast place a low rack in Dutch oven. Put roast on rack. Place onion slices on top and around roast. Cover and put in oven for 2 hours add potatoes and carrots and cook 1 more hour. Remove from oven slice meat, put on a heated platter, and surround with vegetables. Cover and place in a very low oven to keep warm while making gravy.

*Add enough water to juices in pan to make 2 cups. (Most rump roasts do not have enough fat on them to warrant removing any from the juice.) Put 1/3 cup water in a small bowl add flour and stir with a whisk until smooth. Stir into juices cook, stirring constantly, until gravy is bubbly. Simmer2 to 3 minutes stir occasionally. Check seasoning.

Note: Any leftover meat can be used for sandwiches or wrapped in foil, heated, and served again.

Nutritional Facts:

Serves: 6
Total Calories: 133
Calories from Fat: 40

This Pot Roast recipe is from the More Family Favorites Cookbook. Download this Cookbook today.

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