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Linda tells us, “This is a great pot roast. The leftovers make wonderful French dip sandwiches.” Of course, that’s assuming there will be any leftovers.


  • 4-5 lb. beef rump or round roast
  • 2 TB. vegetable oil
  • 2 TB. butter
  • 1 small onion, sliced
  • 1 clove garlic, crushed (or 1/4 tsp. MINCED GARLIC)
  • 1 tsp. THYME
  • 1 tsp. MARJORAM
  • 1 BAY LEAF
  • 8 WHOLE BLACK PEPPERCORNS
  • 1 tsp. salt
  • 3 Cups water mixed with 1 TB. BEEF SOUP BASE
  • 8 carrots, peeled and halved
  • 12 small white onions (pearl or other small round onions)
  • 1 sprig fresh parsley (or 1 TB. PARLSEY FLAKES

Gravy:

  • 4 Cups pan drippings
  • 4 TB. butter (1/2 stick)
  • 1/3 Cup flour
       

Rinse the roast and pat dry. Heat the oil and butter in a 5-quart Dutch oven or heavy kettle over medium heat. Add the roast and sliced onion. Turn the roast every 5 minutes or so, so that it browns on all sides. This should take about 25 minutes. Add the garlic (if using fresh), THYME, MARJORAM, BAY LEAF, PEPPERCORNS and salt to the pan. Cook for 30 seconds. Add the beef broth and bring to a boil. Reduce the heat and simmer, covered, for 21/2 hours, turning the meat occasionally. Add the MINCED GARLIC (if not using fresh), carrots, small onions and parsley. Simmer, covered, for 30 minutes or until the vegetables and meat are tender. Remove the meat and vegetables to a warm platter. Keep in a warm place, loosely covered in foil, while you make the gravy.
To make the gravy, strain the liquid from the pan into a 4-cup measuring cup. If necessary, add water to make 4 cups of liquid. Melt the butter in the Dutch oven. Add the flour and brown lightly. Add the 4 cups of liquid and bring to a boil, stirring constantly. Reduce the heat and simmer for 3 minutes, until nice and thick. Taste and add salt if desired.

Prep. time: 30 minutes
Cooking time: 3 hours
Serves: 8-10

Nutritional Information:
Servings 10; Serving Size 9 oz. beef, 1/3 cup gravy (340g); Calories 350; Calories from fat 130; Total fat 15g; Cholesterol 85mg; Sodium 660mg; Carbohydrate 11g; Dietary Fiber 2g.



Description
Price
Qty
Garlic Minced 1.2 oz. 1/4 cup jar
$3.79
Thyme French .3 oz. 1/4 cup jar
$2.65
Bay Leaf Whole 1/2 oz. bag
$2.65
Marjoram .2 oz. 1/4 cup jar
$2.29
Whole Tellicherry Indian Black Peppercorns 4 oz. bag
$4.89
Beef Soup Base and Seasoning 8 oz. jar
$10.85
Parsley .1 oz. 1/4 cup jar
$2.09


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