Beef Pot Roast Recipe

(recipe by TheSalmons)

  • beef rump (or chuck) roast, approx. 3 lbs
  • 1 small onion, diced
  • 2-3 garlic cloves, chopped
  • butter
  • flour
  • 2 beef bouillon cubes
  • 1 cup water
  • 2 bay leaves
  • pepper to taste
  • 2-3 large potatoes, peeled and diced

Put flour (approximately 3 tbsp.) on a plate, add pepper and dredge the beef roast. Cover evenly, and shake off excess.

Melt approx. 3 tbsp. butter in a skillet on med-high heat. Sear the meat on all sides. You want to leave the roast on on each side for at least 3-4 minutes.

A sticky dark glaze will develop on the bottom of the pan. This is the yummy source of of deep, caramelized flavor and you'll want to capture that by deglazing the pan.

Place the seared beef roast in a dutch oven or other suitable covered pan that can go in the oven. Deglaze the skillet with water, add a couple beef bouillon cubes and transfer liquid to the dutch oven with the beef.

While beef is searing, chop the onion, and garlic. Add these, plus 2 bay leaves to the dutch oven, cover and place in the oven.

Cook at 325oF for 3-4 hours. Check to make sure the pan always has liquid and the meat isn't burning on top. Turn the roast over mid-way through the cooking process.

After beef has been cooking for about 2.5 hours, peel and dice the potatoes. Put potatoes into the liquid around the roast and continue cooking about 1 more hour. The meat should be very tender and practically falling apart when done.


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Lynn Salmon <>{

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