Pot Roast With Vegetables
Pot roast with vegetables offers tender, flavorful beef complemented by hearty carrots and onions. Enhanced with aromatic herbs and a savory gravy, this comforting dish is perfect for family dinners or special gatherings, providing rich flavors and satisfying textures in every bite.
Ingredients
- 4 to 5 lb. rump roast
- 2 Tbsp. salad oil ⓘ
- 2 Tbsp. butter ⓘ
- 1 small onion, sliced ⓘ
- 1 clove garlic, crushed ⓘ
- 1 tsp. dried thyme leaves ⓘ
- 1 tsp. dried marjoram leaves ⓘ
- 1 bay leaf, crumbled ⓘ
- 8 whole black peppers ⓘ
- 1 tsp. salt
- 1 (10 1/2 oz.) can condensed beef broth ⓘ
- 12 small white onions
- 8 carrots ⓘ
- 1 sprig parsley ⓘ
- 3 Tbsp. flour ⓘ
Instructions
- Wipe the roast with paper towels.
- Place oil and butter in a 5-quart Dutch oven or heavy kettle.
- Over medium heat, brown the roast with sliced onion, turning the roast with 2 wooden spoons until browned on all sides.
- Add seasonings to the drippings and sauté, stirring, for 30 seconds.
- Add beef broth; bring to a boil.
- Reduce heat to a simmer and cook just below boiling point, covered, for 2 hours and 30 minutes, turning meat occasionally.
- Add vegetables and simmer, covered, for 30 minutes or until vegetables are tender.
Nutrition & Diet Analysis (per serving)
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).
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).