Vegetable Stand Pot Roast With Smashed Garlic and Onion Potatoes Recipe
🕒 Prep Time: 30 minutes
🕒 Cook Time: 3 hours
🕒 Total Time: 3 hours 30 minutes
🍽️ Servings: 6
Description:
This tantalizing recipe is a departure from the usual crockpot fare, inviting you to embrace the oven for a richly flavored roast experience. Tender rump roast mingles with a symphony of vegetables, enveloped in a savory gravy, while rustic smashed potatoes, infused with garlic and onion, provide the perfect accompaniment.
Ingredients:
- 3-4 lbs rump roast
- 2 red bell peppers
- 2 cups fresh mushrooms
- 1 cup red wine
- 3 cups water
- 1 tablespoon garlic, minced
- 1 tablespoon rosemary
- 1 tablespoon flour
- 1/2 cup golden mushroom soup
- 2 cloves garlic
- Milk (to desired consistency)
- Butter (to desired consistency)
- Seasoned salt
- Pepper
- Dry onion soup mix
- 7-8 medium potatoes
- 1 onion
- Salt
- Pepper
Instructions:
-
Preheat oven to 325°F (163°C).
-
Prepare the Cooking Bag:
- In the cooking bag, add the tablespoon of flour and shake it to coat the inside.
-
Prepare the Vegetables:
- Place the red bell peppers and fresh mushrooms in the cooking bag.
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Prepare the Roast:
- Position the rump roast on top of the vegetables.
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Season the Roast:
- Sprinkle seasoned salt, rosemary, and pepper over the roast.
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Prepare the Gravy:
- In a bowl, mix the golden mushroom soup, red wine, dry onion soup mix, water, and minced garlic until well combined.
- Pour the mixture over the roast in the cooking bag.
-
Seal the Bag:
- Make 6 1-inch slashes in the top of the plastic bag.
- Securely close the bag with the provided plastic tie.
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Roast the Beef:
- Place the bagged roast in the preheated oven.
- Roast for 3 hours until the meat is tender and juicy.
-
Rest the Roast:
- Once done, remove the roast from the oven and allow it to “rest” for 15 minutes. This allows the juices to redistribute for optimal flavor and tenderness.
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Prepare the Smashed Potatoes:
- In a large pot, combine the potatoes, onions, garlic, salt, and pepper.
- Cover with water and bring to a boil.
- Reduce the heat and simmer for 30 minutes or until the potatoes are tender.
-
Drain and Mash:
- Remove the potato mixture from the stove and drain.
- Mash the potatoes to your desired consistency.
-
Add Milk and Butter:
- Gradually add milk and butter while mashing the potatoes until you reach your desired creamy texture.
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Serve:
- Slice the roast and serve it with the savory gravy.
- Accompany with the creamy smashed potatoes for a comforting and satisfying meal.
This Vegetable Stand Pot Roast with Smashed Garlic and Onion Potatoes is a delightful option for winter evenings or any weeknight when you crave a hearty and effortless dinner. Enjoy the aroma as it fills your kitchen, and savor the rich flavors with every comforting bite.
