Garlic pot roast
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Boneless (4-pound) beef rump roast | |
| 2 | tablespoons | All-purpose flour |
| 1 | teaspoon | Seasoned salt |
| 1½ | teaspoon | Pepper |
| 3 | tablespoons | Garlic spread* |
| 3 | tablespoons | Vegetable oil |
| 2 | cups | Water |
| 2 | teaspoons | Worcestershire sauce |
| 3 | mediums | Carrots, cut into 1/2-inch pieces |
| 3 | mediums | Potatoes, quartered |
| 3 | mediums | Onions, cut into wedges |
| All-purpose flour | ||
Directions
* Garlic spread can often be found in your supermarket's condiment section.
Trim excess fat from roast. Stir together 2 tablespoons flour, salt, and pepper; rub on roast. Heat garlic spread and oil in a large Dutch oven over medium-high heat; add roast, and brown on all sides. Add 2 cups water and Worcestershire sauce. Bring to a boil; cover, reduce heat to medium, and simmer 1-½ hours.
Add vegetables; cover and simmer 1 hour or until roast is tender and vegetables are done. Remove roast and vegetables with a slotted spoon.
Measure drippings, and return to Dutch oven. Whisk together 1 tablespoon flour and 2 tablespoons water for each cup of drippings; whisk in-to drippings in Dutch oven. Cook over medium heat, whisking constantly, until thick and bubbly. Serve with roast.
Slow Cooker (Crockpot) Method: Brown roast, if desired, and cut to fit in a slow cooker. Place vegetables in cooker. Place meat over vegetables. Cover and cook on LOW 10 to 12 hours.