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Favorite Pot Roast

By: Taste of Home's Fast Family Favorites

"This hearty beef roast with potatoes and carrots makes enough for a family of four with plenty left over."

Rate/Review | Read Reviews (24)

What to Drink?
	Cabernet Sauvignon

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

4 pounds boneless rump roast
2 tablespoons vegetable oil
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1 bay leaf
3 cups water, divided
8 medium potatoes, peeled and quartered
8 large carrots
1 pound small onions, peeled
1/2 cup all-purpose flour
1/2 teaspoon browning sauce (optional)
Additional salt and pepper to taste

Directions

In a Dutch oven, brown the roast in oil.
Combine salt, pepper and thyme; sprinkle over meat. Add bay leaf and 2 cups of water; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours.
Add potatoes, carrots and onions. Cover and simmer 45 minutes longer or until the meat and vegetables are tender. Remove the roast and vegetables to a serving platter; keep warm. Discard bay leaf.
Skim fat from pan juices; add water to measure 2 cups. Mix flour and remaining water until smooth; stir into juices. Cook and stir until thickened and bubbly; cook and stir 1 minute longer. Stir in browning sauce if desired. Season with salt and pepper.
Slice roast; serve with vegetables and gravy.