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Print Recipe

Meat

Sunday Pot Roast

About the Recipe

Ingredients

serves 8

¼ cup flour
1 teaspoon salt
½ teaspoon pepper
4-5 pound beef rump roast
2 tablespoons vegetable oil
2 large onions, sliced
2 cloves garlic, minced
4 carrots, peeled and diced
1 teaspoon herbes de Provence
1 cup beef broth
1 cup red wine

Directions

Combine flour, salt and pepper and rub into roast.
Heat vegetable oil in a 5-7 quart Dutch oven over medium-high heat; brown meat on all sides.
Add onions and garlic, cover and cook over low heat 10 minutes.
Add carrots, herbes de Provence, broth and wine.
Cover tightly and simmer 4-5 hours, until meat is fork tender.

Print Recipe