My dad was a firm believer in salt, pepper, a bay leaf, and a roasting bag for a pot roast; but I like a bit more spice, and have found that slow roasting sealed in foil in a covered pot works just as well – and mebbe even a might bit better.
I also eschew adding all those veggies…
Beef and Seasonings:
•3-1/2 lb boneless rump roast
•Your favorite roast beef or steak seasoning
•Sliced sweet onion
•5 tbsp butter
•4 tbsp flour
•Pot roast juice
•1/2 cup milk (optional)
•1 tbsp butter
•1 tbsp olive oil
•8 oz sliced ‘shrooms
•2 tsp horseradish
•1 tsp Pickapeppa or Worcestershire sauce
Rub the seasonings into the roast and set aside to rest for one hour.
Heat the oven to 250º.
Line a Dutch oven with foil and arrange the sliced onion and celery in the center. Place the roast on top of the veggies, add the bay leaf, then close the foil over the roast, leaving a bit of space over the top of the roast for steam to collect.
Cover the pot and pop into the oven for three hours, then remove and let rest for 30 minutes or so while you make the gravy.
Place the ffive tablespoons of butter and four tablespoons of flour in a ‘wave safe bowl and hit one minute.
Whisk to blend, then return to the ‘wave for another minute.
Pop back in the ‘wave for five or six minutes, whisking every minute, until the sauce has thickened nicely.
Whisk in the horseradish, Pickapeppa or Worcestershire, and salt and black pepper to taste.
Carve the pot roast and serve.
We had ours with oven roasted red potatoes and a tossed salad with a bit of honey mustard dressing.
Nice pot roast, good potatoes, and decent gravy – what’s not to love?
Oh, and then, there’s leftovers…
Check out that story, Monday.