Prep 30 mins
Cook 2 hrs
This is a Marcelle Bienvenu recipe from the New Orleans Times-Picayune. It makes a wonderful gravy that could be thickened with cornstarch or flour if desired.
- 3 -4 lbs rump roast
- 1 1⁄4 teaspoons salt
- 1⁄2 teaspoon pepper
- 1 teaspoon olive oil
- 1 large onion, chopped coarsely
- 1⁄3 cup beef broth (or water)
- 1 tablespoon chopped parsley
- 2 bay leaves
- Preheat oven to 325°.
- Salt& pepper roast.
- Heat ovenproof Dutch oven over high flame about 3 minutes.
- Add olive oil.
- Brown roast well, about 4 minutes on each side.
- Remove roast.
- Add chopped onions, stir, scraping up brown bits from bottom of pot.
- Add beef broth and stir.
- Return roast to pot.
- Add parsley& bay leaves.
- Put in 325° oven for 30 minutes.
- Reduce heat to 300° and cook for 1 ½ hour until fork tender.
This was just what I was looking for.A simple recipe that gives the roast great texture and flavour.I did not have any beef broth so I used water and it was perfect.This is a keeper,thanks for posting.
Exquisite! The most tender of all the recipes I've tried so far. So few ingredients (I even omitted the parsley) yet packed with taste. My roast was closer to 2.5 pounds, so I probably should have pulled it out sooner so there would have been more juices left, but despite the minimal amount of liquid in this recipe, it made a great gravy base. I pureed the ultra-soft onions and stirred it into my roux (butter, flour, milk), along with the juices and a little beef bouillon concentrate. The flavor was addicting on the meat and the mashed potatoes. Hubby requested I make pot roast this way from now on and children agreed.
This worked beautifully and tasted tender and delicious. I was surprised at how much liquid accumulated in the pan, plenty for gravy if you're so inclined.