favorite-pot-roast by yourbrain


									                                                                                             Favorite Pot Roast
Ingredients                              Directions
4 pounds boneless rump roast             In a Dutch oven, brown the roast in oil.
2 tablespoons vegetable oil
2 teaspoons salt                         Combine salt, pepper and thyme; sprinkle over meat. Add bay leaf and 2 cups of water;
1/2 teaspoon pepper                      bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours.
1/2 teaspoon dried thyme
1 bay leaf                               Add potatoes, carrots and onions. Cover and simmer 45 minutes longer or until the meat
                                         and vegetables are tender. Remove the roast and vegetables to a serving platter; keep
3 cups water, divided
                                         warm. Discard bay leaf.
8 medium potatoes, peeled and
quartered                                Skim fat from pan juices; add water to measure 2 cups. Mix flour and remaining water until
8 large carrots                          smooth; stir into juices. Cook and stir until thickened and bubbly; cook and stir 1 minute
1 pound small onions, peeled             longer. Stir in browning sauce if desired. Season with salt and pepper.
1/2 cup all-purpose flour
1/2 teaspoon browning sauce (optional)   Slice roast; serve with vegetables and gravy.
Additional salt and pepper to taste
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