Classic Pot Roast Recipe
Description:
This hearty and satisfying pot roast recipe, courtesy of Marcelle Bienvenu from the New Orleans Times-Picayune, yields a flavorful roast with a delectable gravy that can be thickened with cornstarch or flour if desired. Perfect for a comforting family meal, this dish combines the richness of tender beef with the savory notes of onions, herbs, and beef broth. With a straightforward preparation and cooking method, you’ll have a delicious roast ready to impress your loved ones.
Total Time: 2 hours 30 minutes
Prep Time: 30 minutes
Cook Time: 2 hours
Recipe Category: Roast Beef
Keywords: Meat, Very Low Carbs, High Protein, Roast, Oven, < 4 Hours
Ingredients:
- 3 to 4 pounds rump roast
- 1 1/4 teaspoons salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1/3 cup beef broth
- 1 tablespoon fresh parsley, chopped
- 2 bay leaves
Instructions:
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Preheat the Oven: Start by preheating your oven to 325°F (163°C). This will ensure that your oven is at the right temperature when you are ready to cook the roast.
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Prepare the Roast: Season the rump roast generously with salt and black pepper, making sure to rub the seasonings evenly across the entire surface of the meat. This step enhances the flavor and prepares the roast for a beautiful browning.
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Heat the Dutch Oven: Place an ovenproof Dutch oven on the stovetop over high heat. Let it heat up for about 3 minutes to achieve a good sear on the roast.
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Brown the Roast: Add the olive oil to the hot Dutch oven. Once the oil is shimmering, carefully place the seasoned roast into the pot. Sear the roast for approximately 4 minutes on each side, or until it is nicely browned all over. This process locks in the juices and adds a rich flavor to the meat.
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Remove the Roast: Once browned, transfer the roast to a plate and set it aside. This allows the roast to rest while you prepare the rest of the dish.
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Cook the Onions: In the same Dutch oven, add the chopped onions. Stir them around to coat with the residual oil and brown bits left from the roast. Use a wooden spoon to scrape up any flavorful brown bits stuck to the bottom of the pot. These bits will add depth to the gravy.
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Add Broth and Herbs: Pour in the beef broth and stir to combine with the onions. This will deglaze the pot and create a flavorful base for the gravy. Add the chopped parsley and bay leaves, stirring them into the mixture.
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Return the Roast to the Pot: Place the browned roast back into the Dutch oven, ensuring it is nestled into the liquid and surrounded by the onion mixture.
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Cover and Cook: Cover the Dutch oven with its lid and place it into the preheated oven. Bake at 325°F (163°C) for 30 minutes. After this initial time, reduce the oven temperature to 300°F (149°C) and continue cooking for an additional 1 ½ hours, or until the roast is fork-tender.
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Finish and Serve: Once the roast is done, carefully remove it from the oven. Let it rest for a few minutes before slicing. The gravy in the pot can be thickened with cornstarch or flour if desired. Serve the roast with the flavorful gravy and enjoy!
Nutritional Information (per serving):
- Calories: 350.8
- Fat: 21.3 grams
- Saturated Fat: 8.2 grams
- Cholesterol: 103.8 milligrams
- Sodium: 478.3 milligrams
- Carbohydrates: 2 grams
- Fiber: 0.3 grams
- Sugar: 0.8 grams
- Protein: 35.5 grams
Servings: 8
Enjoy this classic pot roast as a comforting family dinner, perfect for those cozy evenings when you need a hearty, satisfying meal. The rich, savory flavors and tender meat make it a timeless favorite. 😊🍖🧅
