My Family'S Favorite Pot Roast
A hearty family favorite featuring tender beef rump roast slow-cooked with vegetables, tomatoes, and bold seasonings, perfect for comforting dinners and gatherings.
Ingredients
- 6 lb boned beef rump pot roast ⓘ
- 1/3 cup all-purpose flour ⓘ
- 2 tablespoons beef fat or shortening ⓘ
- 2 teaspoons salt ⓘ
- 1/8 teaspoon pepper ⓘ
- 1/4 teaspoon oregano ⓘ
- 1/4 cup wine vinegar ⓘ
- 2 thin slices lemon ⓘ
- 1 large yellow onion peeled and sliced ⓘ
- 1 can (28 oz) tomatoes ⓘ
- 2 cups peeled small whole white onions
- 8 small carrots scraped ⓘ
- 3 tablespoons flour
- 1/2 cup water ⓘ
Instructions
- Sprinkle the beef with flour, coating all sides.
- Brown the beef in fat in a heavy kettle or Dutch oven over moderate heat for 15 to 20 minutes, turning occasionally.
- Sprinkle the meat with salt and pepper while browning.
- Add oregano, vinegar, lemon slices, onion, and tomatoes to the pot.
- Cover the pot tightly and let it simmer over low heat.
- Turn the roast occasionally during cooking.
- Cook for approximately 3 1/2 hours until the meat is tender.
Tips & Substitutions
For a richer flavor, consider marinating the pot roast in the vinegar and spices overnight. If you don’t have beef fat, olive oil is a great substitute. To thicken the sauce, mix the additional 3 tablespoons of flour with the water before adding it to the pot, helping to create a silky gravy. This dish can also be adapted with different herbs if preferred.
Serving Suggestions
Serve the pot roast with creamy mashed potatoes or buttery egg noodles to soak up the flavorful sauce. Steamed green beans or a fresh garden salad make excellent side dishes. For a heartier meal, pair it with crusty bread. This dish also pairs beautifully with Gumbolie, creating a comforting and satisfying dinner.
Storage & Reheating
To store leftovers, let the pot roast cool completely, then transfer it to an airtight container and refrigerate for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months. To reheat, gently warm in a saucepan over low heat, adding a splash of water or broth to keep it moist.
Nutrition & Diet Analysis (per serving)
Each serving of My Family'S Favorite Pot Roast contains roughly 1145 calories, with 49g protein, 237g carbohydrates, and 25g fat. It is an excellent source of dietary fiber (429% of the Daily Value), iron (222% of the Daily Value), and vitamin A (214% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1791mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, while the boned beef rump is ideal, you can also use chuck roast or brisket. These cuts will also yield tender results when cooked slowly. Just adjust cooking time based on the size of the cut.
What can I do if I don't have wine vinegar?
If you don't have wine vinegar, you can substitute it with apple cider vinegar or lemon juice for a similar tangy flavor. Alternatively, you can use a mixture of vinegar and water to adjust the acidity to your liking.
How do I know when the pot roast is done?
The pot roast is done when it is fork-tender and easily shreds apart. You can check its doneness by inserting a fork into the meat; if it pulls apart easily, it's ready. Cooking times may vary based on the size of the roast.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).