Classic Sunday Pot Roast with Hearty Vegetables and Rich Gravy
Transport yourself back to Sunday dinners at Grandma's house with this Classic Sunday Pot Roast. This tender, succulent boneless beef rump roast is infused with deep flavors from the garlic and aromatic vegetables, creating a hearty meal that warms the soul. Perfect for a family gathering or a comforting weeknight dinner, this roast is simple to prepare and can be made ahead of time, allowing you to enjoy relaxing with your loved ones as it simmers and fills your home with mouth-watering aromas. With a savory brown gravy to drizzle over the tender slices of meat and roasted vegetables, this dish is a complete meal that satisfies both the palate and the heart.
N/A
Servings
533
Calories
17
Ingredients
Ingredients
Boneless beef rump roast
3 lbs (trimmed and at room temperature)
Garlic cloves
3 large (peeled and cut into thirds)
Vegetable oil
2 tablespoons (for browning meat and sautéing vegetables)
Celery
1 cup (coarsely chopped)
Onion
1 cup (coarsely chopped)
Carrots
3 large (peeled and halved)
Beef stock
4 cups (preferably low-sodium)
Bay leaves
2 (dried)
Green bell pepper
1/2 (diced)
Ketchup
1 tablespoon (for added sweetness and depth)
Dried thyme
3/4 teaspoon
Salt
1/2 teaspoon (to season)
Fresh ground black pepper
1/2 teaspoon (to taste)
Potatoes
6 small (peeled and quartered)
Butter
1/4 cup (softened)
Flour
1/4 cup (for thickening the gravy)
Hot pepper sauce
1/8 teaspoon (to taste)
Instructions
1
Preheat your oven to 325°F (160°C).
2
Make 9 deep incisions in the beef rump roast and insert the garlic pieces into each incision to infuse the meat with flavor.
3
In a heavy roasting pan, heat 1 tablespoon of vegetable oil over medium heat. Add the seasoned roast and brown it on all sides, creating a flavorful crust. Once browned, transfer the meat to a plate.
4
Add the remaining tablespoon of oil to the pan. Toss in the chopped celery, onion, and carrots, and sauté for approximately 5 minutes, allowing them to soften and release their aromas.
5
Pour in the beef stock, adding the bay leaves, diced green bell pepper, and ketchup. Stir to combine.
6
Return the browned meat to the roasting pan. Cover the pan and bring the mixture to a gentle boil.
7
Once boiling, transfer the pan to the preheated oven and bake for 2 hours, covered, allowing the flavors to meld beautifully.
8
After 2 hours, carefully remove the roast from the pan and set it aside. Stir in dried thyme, salt, and fresh ground black pepper into the remaining juice and vegetables.
9
If preparing ahead, store the meat in the refrigerator at this point and continue when ready to serve.
10
To return to cooking, place the quartered potatoes on the bottom of the roasting pan, and lay the roast on top. Cover again and bake for an additional 45 minutes, or until both the roast and potatoes are tender.
11
Meanwhile, in a small bowl, create a smooth paste by mashing together the softened butter and flour.
12
Once the roast and potatoes are finished, transfer the meat to a large heated platter. Using a slotted spoon, remove the carrots and potatoes, arranging them attractively around the meat.
13
Discard the bay leaves, celery, and green bell pepper from the pan, leaving only the flavorful juices.
14
Turn up the heat to high and bring the pan juices to a boil.
15
Gradually whisk in the butter-flour mixture by tablespoonfuls, stirring continuously until the mixture thickens into a rich gravy. Reduce heat and let simmer for 3 minutes.
16
Stir in hot pepper sauce to taste, adding a bit of heat if desired.
17
Spoon some gravy over the pot roast and serve the remainder alongside the meat and vegetables, inviting your guests to ladle their own.
Nutrition Information
25
Fat
40
Carbs
37
Protein
5
Fiber
2
Sugar
Frequently Asked Questions
Frequently Asked Questions
What cut of beef is recommended for this recipe?
A 3 lb boneless beef rump roast, trimmed and at room temperature, is recommended.
How do I prepare the garlic for the pot roast?
Peel 3 large garlic cloves, cut them into thirds, and insert them into 9 deep incisions made in the roast.
What is the recommended oven temperature?
Preheat your oven to 325°F (160°C).
How many calories are in a serving of this pot roast?
There are 533 calories per serving.
What type of oil should I use for browning the meat?
Use 2 tablespoons of vegetable oil, divided for browning the meat and sautéing vegetables.
Which vegetables are used for the aromatic base?
The base consists of 1 cup each of coarsely chopped celery and onion, and 3 large carrots.
How long should I sauté the celery, onion, and carrots?
Sauté the vegetables for approximately 5 minutes until they soften.
What liquid is used for the braising base?
4 cups of beef stock, preferably low-sodium, are used.
Why is ketchup included in the recipe?
One tablespoon of ketchup is added to provide sweetness and depth of flavor.
How long does the roast bake in the first stage?
The roast is baked covered for 2 hours before adding the potatoes.
When do I add the salt, pepper, and thyme?
These seasonings are added after the initial 2 hours of baking, once the roast is temporarily removed from the pan.
How should the potatoes be prepared?
Use 6 small potatoes that have been peeled and quartered.
How long is the second baking stage with the potatoes?
Bake for an additional 45 minutes, or until both the roast and potatoes are tender.
How is the rich gravy thickened?
The gravy is thickened by whisking in a paste made from 1/4 cup softened butter and 1/4 cup flour.
Can I make this pot roast ahead of time?
Yes, you can roast the meat for the first 2 hours, then refrigerate it and continue the process later.
What should I do with the bay leaves and celery before serving?
Discard the bay leaves, celery, and green bell pepper from the pan juices before making the gravy.
Is there any spice or heat in this recipe?
You can add 1/8 teaspoon of hot pepper sauce, or more to taste, to the finished gravy.
How much protein does this dish contain?
Each serving contains 37 grams of protein.
How much fat is in this recipe?
There are 25 grams of fat per serving.
What is the carbohydrate count per serving?
The recipe contains 40 grams of carbohydrates per serving.
How much fiber is in the pot roast?
There are 5 grams of fiber per serving.
How many sugar grams are in the dish?
There are 2 grams of sugar per serving.
What is the purpose of browning the meat first?
Browning the meat on all sides creates a flavorful crust that enhances the overall taste of the dish.
How do I serve the meat and vegetables?
Transfer the meat to a large heated platter and arrange the carrots and potatoes attractively around it.
How do I prepare the carrots?
The 3 large carrots should be peeled and halved.
What type of green pepper is used?
1/2 of a green bell pepper, diced, is added to the braising liquid.
How long do I simmer the gravy once thickened?
Simmer the gravy for 3 minutes after whisking in the butter-flour mixture.
How many bay leaves are required?
The recipe calls for 2 dried bay leaves.
Should the roasting pan be covered during baking?
Yes, the pan should be covered for both the 2-hour and 45-minute baking periods.
What is the total oven time for this recipe?
The total oven time is approximately 2 hours and 45 minutes.