For quite some time now I have been searching for a traditional and basic Beef Pot Roast recipe. For most of my life I have just cooked it in my crock pot. Yes it turns out tender and juicy, but something was missing. I longed for the smells that filled the house when my mother cooked it in the oven, before the days of crock pots. I have tried many recipes from many people. From everyday home cooks like myself to recipes from published and famous chefs and cooks. None of them have turned out the way I was hoping and many just had to many steps and ingredients. So Sunday I decided to go back to the basics. What spices were in my mother’s cupboard? What spices do I like? In those questions I found the answer. So here is my recipe for a basic, traditional Beef Pot Roast.
- 2 3/4 – 3 pound beef rump roast, no bone, fat trimmed
- 1/3 cup flour
- 3 tsp all meat seasoning (I love mine from “The Old Fashioned Butcher Shoppe”)
- 2 Tb unsalted butter
- 2 Tb vegetable oil
- 1 onion, sliced
- 2 cloves garlic, chopped
- 1 carrot, diced (optional)
- 1 cup chicken broth (I prefer chicken over beef, but use beef if you prefer)
- 1 Tb Worcestershire Sauce
Preheat oven 325
Combine the flour and seasoning until well blended. If your roast has a string netting, remove it. Dry the roast with a paper towel then sprinkle the seasoned flour all over the meat, pat it down, set aside. Heat a roasting pan that has a lid and is able to go from the stove top to the oven over medium-high heat. Once it is good and hot add the vegetable oil and butter. When the butter is melted lay your roast in the pan and proceed to lightly brown all sides. Generally mine took about 1 minute on each side. Make sure you sear all sides and ends of the roast, we are trying to lock in the juices. Remove the roast from the pan and set aside. Add the onions and carrots and saute them until the onions start to brown along the edges. Add the garlic, stir and once it becomes fragrant (which happens very quickly) add the broth and Worcestershire Sauce, simmer for about 3 minutes stirring with a whisk or wooden spoon to de-glaze the pan. Add the beef roast back into the pot, cover and place in the oven. (The liquid should be about 1/2″ high on the meat, if needed add more broth or water) Bake for 2 1/2 to 3 hours, until moist, tender and juices are running clear. Remove from the oven and let sit with lid on for at least 15 minutes. Slice and serve, don’t forget to serve the onions atop of the meat.
Suggestions: Make sure your roast is fully defrosted. I served mine on a bed of Garlic Parmesan Mashed Potatoes and Butter seasoned with Garlic & Parsley. Think about freezing the leftovers to use later in taquitos, tamales, enchiladas and nachos.