Slow Cooked Pot Roast

Total Time: 5 hrs 40 mins Preparation Time: 40 mins Cook Time: 5 hrs

Ingredients

• Servings: 6
• 2 tablespoons butter
• 4 lbs rump roast
• 1 onion, chopped
• 2 stalks celery, chopped
• 1 bay leaf
• 1 clove garlic, chopped
• 20 whole peppercorns
• 1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
• 1 1/2 teaspoons fresh parsley or 1/2 teaspoon dried parsley
• 2 cups beef stock or 2 cups canned beef broth
• 1 teaspoon salt
• 2 -3 large carrots, sliced
• 2 cups beef broth
• 1/3 cup all-purpose flour
• salt and pepper, to taste

Recipe

• 1 preheat oven to 325 degrees.
• 2 melt butter in large oven safe pot or dutch oven and sear all sides of roast until browned.
• 3 remove meat.
• 4 add onions, celery, bay leaf, garlic, peppercorns, thyme, and parsley to the pot that the meat was seared in and saute until the onion starts to brown.
• 5 add 2 cups beef broth or stock to veggie mixture, and heat scraping the beef bits off the bottom of the pot, then add 1/2 tsp salt.
• 6 place roast back in pan.
• 7 place the roast in the oven, covered for 4 hours, basting several times.
• 8 when the meat is tender, remove and strain stock into medium bowl, discard veggies and keep stock.
• 9 using 2 forks, shred the roast apart into slightly bigger than bite sized chunks.
• 10 put the meat back into the pot and pour stock over it.
• 11 add the remaining 1/2 tsp salt and the carrots.
• 12 cover and cook for 40 to 50 more minutes.
• 13 just before serving, strain the stock from the pot roast and combine it with the additional 2 cups broth to make gravy (you need 3 cups liquid, add water if short).
• 14 sprinkle the flour into the liquid bring the liquid to a boil stirring often until thick.
• 15 remove from heat.
• 16 serve the pot roast and carrots over mashed potatoes with the gravy poured over all.
• 17 salt and pepper to taste.