This Garlic Pot Roast is the ultimate comfort food for chilly evenings or family gatherings. Featuring a tender beef rump roast, this dish is deeply flavored with aromatic garlic, seasoned salt, and a rich gravy made from its own drippings. The meat becomes fork-tender after simmering alongside chunky carrots, potatoes, and onions. It’s a satisfying, protein-packed meal that requires minimal active effort, making it perfect for weeknights or lazy Sundays. Serve it directly from the Dutch oven for a rustic, home-style presentation that everyone will love.
Garlic Pot Roast
Description
This Garlic Pot Roast is the ultimate comfort food for chilly evenings or family gatherings. Featuring a tender beef rump roast, this dish is deeply flavored with aromatic garlic, seasoned salt, and a rich gravy made from its own drippings. The meat becomes fork-tender after simmering alongside chunky carrots, potatoes, and onions. It&# 226;ÂÂs a satisfying, protein-packed meal that requires minimal active effort, making it perfect for weeknights or lazy Sundays. Serve it directly from the Dutch oven for a rustic, home-style presentation that everyone will love.Ingredients
Directions
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Trim excess fat from the beef rump roast.
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In a small bowl, stir together 2 tablespoons all-purpose flour, 1 teaspoon seasoned salt, and 1 1/2 teaspoons pepper.
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Rub the flour mixture evenly over the entire surface of the roast.
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Heat 3 tablespoons vegetable oil and 3 cloves garlic in a large Dutch oven over medium-high heat.
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Add the roast to the Dutch oven and brown on all sides.
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Pour in 2 cups water and 2 teaspoons Worcestershire sauce.
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Bring the liquid to a boil, then cover the pot, reduce heat to medium, and simmer for 1 1/2 hours.
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Add 3 medium carrots (cut into 1/2-inch pieces), 3 medium potatoes (quartered), and 3 medium onions (cut into wedges) to the pot.
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Cover and continue to simmer for 1 hour, or until the roast is tender and vegetables are cooked through.
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Remove the roast and vegetables from the pot using a slotted spoon and keep warm.
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Measure the remaining drippings in the Dutch oven.
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For each cup of drippings, whisk together 1 tablespoon flour and 2 tablespoons water in a separate small bowl.
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Whisk the flour-water mixture into the drippings in the Dutch oven.
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Cook over medium heat, whisking constantly, until the gravy is thick and bubbly.
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Serve the roast and vegetables topped with the prepared gravy.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 41.2kcal
- % Daily Value *
- Total Fat 0.9g2%
- Saturated Fat 0.2g1%
- Cholesterol 21.2mg8%
- Sodium 18.5mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 7.8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If using a slow cooker, brown the roast as directed in step 5, then cut it to fit your cooker. Place the carrots, potatoes, and onions in the bottom of the slow cooker. Place the meat over the vegetables. Pour the water and Worcestershire sauce over the meat. Cover and cook on LOW for 10 to 12 hours. Do not add the flour gravy thickener at the end if using the slow cooker method, as the natural reduction will thicken the juices sufficiently.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or broth to refresh the gravy.
Garlic paste or spread can often be found in your supermarket's condiment section if fresh garlic is not available.
