Savory Pot Roast With Pan Gravy (Oven or Crock Pot)

Submitted by BecR2400

"Very tender and flavorful meat dish, makes a wonderful gravy. A longtime family favorite. From my father."

 

• Ready In: 3hrs
• Ingredients: 16
• Serves: 10

ingredients

• 3 lbs bottom round beef roast (or rump)
• 1 pinch salt
• 1 pinch pepper
• 1 pinch nutmeg
• 2 tablespoons flour
• 1 tablespoon vegetable oil
• 4 large onions, sliced
• 1 garlic clove, crushed
• 2 cups hot beef bouillon (broth)
• 2 tablespoons tomato paste
• 1 tablespoon sugar
• 1 tablespoon vinegar
• 1 teaspoon thyme
• 4 sprigs parsley, plus
• 2 celery tops, plus
• 1 bay leaf (tied together in bouquet)

directions

1. Dust beef with combination of seasonings and flour.
2. Heat oil in heavy oven-proof pan; brown meat, then remove.
3. Brown onions and garlic lightly in pan. Replace meat; add remaining ingredients.
4. Cover, bake in 350°F oven until meat is tender, about 2 1/2 hours.
5. (Note: May use a crock pot instead of the oven. Cook on low 10-12 hours, -or- on high 5-6 hours).
6. Discard bouquet. Serve with pan gravy.
7. Makes 10 servings (who are they kidding?).

Reviews

[Lori Mama]

If I could give this more than 5 stars, I most certainly would! Fabulous recipe! I used the oven method, but only used 1 large onion as well as tying in fresh thyme into the herb bundle. The aroma was almost unbearable. Delicious! :)

 

[Catlady13]

AMAZING!!! I made it in the oven and it turned out sooooo goood. I don't usually like onions much but they were delicious in the gravy. This is a recipe I will make over and over.. =)

 

[KathyRose in RI]

So much better than the mushroom soup/dry onion soup pot roast that I've been making for years. This recipe seems healthier and has become our new favorite. I would give it 10 stars if I could.

 

[Oreochic68]

I agree with the other reviewers. It is a great recipe and I can't stand using anything Lipton when pulling most of these ingredients together on the fly is easy. It reminded me of the way my mom would have made it when I was younger 30 some years ago. I added potatoes and carrots and regular celery. I left out the nutmeg and added rosemary. What I liked most is that it wasn't overly salty (like Lipton seasonings), or overly tomato-ey or overly soy sauce flavored. It really just seemed to let the flavor of the beef come out.

 

[NavyWifenMom]

This was tasty. I think it was the nutmeg that really made it different and truly savory. However, it was a tad on the salty side. In the future, I'll leave out the salt and use broth instead of bouillon. I also didn't have the fresh herbs or celery, so I used dried herbs and no celery tops. Still had a great flavor.