Meats & Main dishes > Pot Roast >
| Beef Pot Roast
3 pounds of beef rump roast
1 onion
2 cloves garlic
3 tablespoons of oil
1 teaspoon of thyme
2 bay leaves
6 cloves
1/2 teaspoon of sugar
2 tablespoons of flour
salt and pepper
Cook the roast in oil in a Dutch oven at high heat until browned on all sides. Stick the cloves in the onion and add to the pot with 2 cups water. Add the seasonings, cover and simmer on low heat for 3 1/2 hours or place in the oven and bake at 350ºF. for 3 1/2 hours. To serve, remove beef to a platter, spoon off the fat from the gravy and remove the onion, bay leaves and garlic cloves. Thicken by mixing the flour to a smooth paste with a little cold water, add to the gravy and simmer for 10 minutes. Serve over the meat.
Add vegetables like carrots, potatoes, celery, parsnips, turnips, green peppers, squash, whatever you like. Add the vegetables about 2 hours after the meat and arrange attractively on a serving dish.
Make a richer taste by using wine instead of water or a few tablespoons of tomato paste added to the water.
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