Perfect Pot Roast Recipe

5 from 5 votes

Fall apart tender Pot Roast is a nourishing, flavorful meal that’s a breeze to pull together! Rich, hearty gravy, tender beef, and nutritious veggies make this dish a time-tested favorite.

Prep Time20

Cook Time4 30

Total Time4 50

Course: Dinner

Cuisine: American

Keyword: how to make pot roast, pot roast, rump roast

Servings:

Calories: 427kcal

Author: Katerina | Easy Weeknight Recipes

Ingredients

For the Pot Roast and Vegetables

4 pound rump roast
2 teaspoons salt
1 teaspoon fresh ground black pepper
1 tablespoon Italian seasoning
2 tablespoons olive oil
1 large yellow onion, thinly sliced
6 cloves garlic, smashed
2½ tablespoons tomato paste
½ tablespoon brown sugar
2 cups beef broth
½ cup red wine
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 pounds Yukon gold potatoes, halved
8 medium carrots, peeled and chopped
2 medium parsnips, peeled and chopped
fresh parsley, for garnish

For the Gravy

2 tablespoons cornstarch
1 tablespoon water
2 cups cooking liquid

Instructions

Preheat the oven to 350°F.
Pat the beef dry with paper towels and sprinkle well on all sides with salt, pepper, and Italian seasoning.
Heat the olive oil in a Dutch oven over medium-high heat. Once the oil is hot, add the meat and sear until browned on both sides, about 3 to 4 minutes per side.
Transfer the browned beef to a plate.
Place the sliced onion and garlic cloves in the same pot, and cook for 3 to 5 minutes, or until tender. If veggies starts to brown, add a splash of beef broth.
Add the tomato paste and brown sugar, stirring, for 1 minute. Pour in beef broth, red wine, rosemary, and thyme.
Return the meat to the pot and cook on medium for 5 minutes, or until the liquid reduces slightly. Cover the pot and transfer it to the oven.
Cook the roast for about 3½ hours.
Remove the pot from the oven and arrange the chopped carrots, potatoes and parsnips around the meat in the pot. Continue roasting for 1 more hour, or until meat is fall-apart tender and veggies are cooked through.
To make the gravy, mix 2 tablespoons of cornstarch and 2 tablespoons of water, stirring so that there are no lumps.
Whisk this mixture with 2 cups of the pot roast cooking liquid, in a saucepan set over medium-high heat.
Once the mixture thickens, remove it from the heat and serve with the pot roast.
Serve meat and vegetables on a large platter garnished with fresh parsley.

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