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Pot Roast




Source of Recipe


Aunt Saunny

2 tablespoons butter or margarine
3 pounds rump roast, trimmed
2 stalks celery, chopped
1 large onion, chopped
3 cloves garlic, minced
1/2 teaspoon dried parsley
1/2 tablespoon dried thyme
2 cups beef broth
20 whole peppercorns
1 whole bay leaf
1/2 tablespoon salt
2 carrots, sliced
2 potatoes, peeled and cubed
1/2 teaspoon salt
1/3 cup flour

Brown roast in butter in Dutch oven, then remove meat from Dutch oven. Sauté celery, onion, garlic, parsley and thyme in Dutch oven for 5 minutes, then return meat to Dutch oven. Add the beef broth, peppercorns, bay leaf, and salt to Dutch oven, then bake in 325 degree F oven, covered, for 4 hours, basting every 1/2 hour. Remove roast from Dutch oven. Strain stock into bowl. Discard vegetables. Using 2 forks, shred roast into bite-size pieces. Pour RESERVED stock over beef in Dutch oven. Add carrots, potatoes, and salt to Dutch oven and bake in 325 degrees F oven for 45 minutes. Drain stock from Dutch oven and add enough beef broth to stock to make
3 cups. Whisk stock and flour together in saucepan and simmer until thick. Pour gravy over meat and vegetables.