Pot Roast with Vegetables
Pot Roast With Vegetables is an impressive dinner. Made with 4 to 5 lb. rump roast, 2 tbsp. salad oil, 2 tbsp. butter, 1 small onion, sliced and 1 clove garlic, crushed, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
Wipe roast with paper towels.
Place oil and butter in 5-quart Dutch oven or heavy kettle.
Over medium heat, brown roast with sliced onion, turning roast with 2 wooden spoons until brown on all sides.
Add seasonings to drippings and saute, stirring, 1/2 minute.
Add beef broth; bring to a boil.
Reduce to simmer and cook just below the boiling point, covered, 2 1/2 hours.
Turn meat occasionally.
Add vegetables and simmer, covered, for 30 minutes or until vegetables are tender.
π· Perfect Pairings
Complete your meal with these
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