Basic Pot Roast
- Ready In:
- 2hrs 30mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 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
directions
- 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.
- Cover.
- Put in 325° oven for 30 minutes.
- Reduce heat to 300° and cook for 1 ½ hour until fork tender.
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Reviews
-
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.
RECIPE SUBMITTED BY
LaLa Lola
New Orleans
I live in New Orleans where we are completely spoiled by the fabulous food and restaurants and are hard to please when we venture far away from home. We were struck a hard blow by Katrina, but we're coming back slowly but surely. I work fulltime but love to spend weekends cooking for friends and family, especially during the holidays. Favorite cookbooks: anything from Southern Living and Bon Appetit magazines (the recipes don't intimidate me!).
I have 3 sons (2 of them steps) and 6 precious step-grandchildren. I say "steps" but I love them like my own. Both DH and I are in education (me clerical, him administration).
Before Katrina, we shared our love of food and cooking with 3 other couples in a dinner group called "Whine & Dine." Our quarterly dinner parties all had themes that were reflected in the menu, centerpieces, what we wore, etc. Tremendous fun as we celebrated the cuisines of Canada, Italy, seafood, fine restaurants, Martha Stewart. At a breakfast dinner party, we all wore pj's and slippers! The storm disrupted all of our families and homes and social lives for quite awhile, but I'm hoping we'll re-start our group again soon (now that everyone involved has finished repairing their kitchens!)
Update Oct 2009: Whine & Dine reunited after 4 years. The theme was Whine & Dine Goes to Hollywood. Menu: The Magnificant Seven-Layer Dip, Ratatouille, Veal Oscar, When Harry Met Salad, Ol' Yeller Squash, Okrahoma, and Napoleon Dynamite. All of us dressed as movie stars and "Oscars" were awarded. For a night, it was as if Katrina had never happened! Great, great, happy fun!
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