Hey guys! Last night I made this yummy pot roast for a table full of special guests 😉 Everyone loved it and went back in for seconds. Always a good sign! Give it a try!
A Beef Round Roast or Rump Roast
Red New potatoes and Yellow Gold- Look for medium sized, otherwise cut in half large ones. Small ones will break a part and become a part of the sauce, which is awesome!
1 lb of baby carrots or regular carrots cut in thirds and halved
1 box of low sodium beef stock and one beer (wine would be great as well)
1 large onion cut in to large pieces.
3 tablespoons Worcestershire
1 tablespoon garlic salt or powder (or fresh garlic crushed and chopped)
2 tablespoons each of Salt and pepper
1 tablespoon each of dried oregano and thyme
Rub your roast on both sides with your spices; salt, pepper, oregano, and thyme
Brown all sides of the roast in a large dutch oven (in a bit of butter or oil)
Take out the beef and add in your onion. I like to add in the beer here to get up all those bits of meat. I save a swig for the cook 😉
Put your potatoes and carrots on the bottom.
Add the meat back in on top.
Add in your beef stock and Worcestershire
Cover and cook on medium heat for 3-4 hours, depending on the size of your roast. Honestly, the longer it cooks the better and you really can never over cook a pot roast 🙂