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Sunday Pot Roast
Description
It doesn't get any better than this. I used to serve this in my restaurant as a Tuesday special.
Ingredients
- 1 boneless rump roast,rolled and tied
- 2 teaspoons dried thyme
- 1 1/2 Tablespoon salt
- 1 teaspoon pepper (fresh ground)
- 2 medium onions, chopped
- 2 celery stalks, chopped
- 1 green pepper, seeded and chopped
- 1/2 cup all purpose flour (plus a little extra)
- 3 Tablespoons butter or margarine (unsalted)
- 5 1/2 cups water
Methods/steps
- Rub the roast with thyme, salt and pepper on all sides. Place the roast in a roasting pan and place the vegetables all around it. Cover the pan and place it in the refrigerator for several hours. Turn it every hour.
- Preheat oven to 350F
- Remove the roast and pat it dry. Rub all sides of the roast with with the little extra flour.(save the 1/2 cup)
- Heat the butter in a heavy dutch oven large enough to fit and cover the roast. Brown the roast well on all sides. Add the vegetables and 5 cups of water. Cover and cook until tender (about 2-3 hours)Baste the roast with the fat during cooking.
- Remove and let stand on a platter.
- Transfer the cooking liquid to a saucepan. Skim the fat and heat until simmering. Stir in the 1/2 cup flour and 1/2 cup of water in a small bowl. Wisk until smooth. Stir the flour mixture into the cooking liquid and simmer, stirring, until smooth. Make any seasoning adjustments and simmer 5 minutes. Serve with sliced beef.
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