Pot Roast With Vegetables

pot roast with vegetables
Pot Roast. Spencer Jones/Getty Images
    18 hrs
This pot roast makes a wonderful family meal with potatoes and a tossed salad, and the leftovers make delicious sandwiches.

What You'll Need

  • 2 tablespoons extra virgin olive oil or vegetable oil
  • 2 tablespoons butter or margarine
  • beef rump roast, about 4 pounds
  • 1 small onion, sliced
  • 1 clove garlic, crushed
  • 1 teaspoon dried thyme leaves
  • 1 bay leaf
  • 8 whole black peppercorns
  • 1 teaspoon salt
  • 1 can (10 1/2 ounces) beef broth, undiluted
  • 12 small white onions or pearl onions
  • 6 to 8 carrots, peeled & halved lengthwise
  • 1 teaspoon chopped parsley
  • 3 tablespoons flour
  • 1/4 cup cold water

How to Make It

Heat the olive oil and butter in a large saucepan or Dutch oven over medium heat. Add the roast and brown it on all sides with sliced onions.

Add garlic, thyme, marjoram, bay leaf, peppercorns, and salt. Cook, stirring, for about 1 minute.

Add the beef broth. Bring to a boil; reduce heat to low to maintain a simmer. Cover and cook for about 2 1/2 hours. Add the pearl onions, carrots, and parsley; cover and simmer for 30 minutes longer or until vegetables and meat are tender.


Transfer meat and vegetables from Dutch oven to warm serving platter. Keep warm, covered loosely with foil. Into a 2 cup measuring cup, strain liquid remaining in Dutch oven. If necessary, add water to measure 2 cups. Return the hot liquid to Dutch oven and place it over medium heat.

Combine flour with 1/4 cup of cold water; stir until smooth. Stir the flour mixture into the hot liquid in Dutch oven and bring to a boil, stirring constantly. Reduce heat; simmer for another 3 minutes. Taste and add salt if desired. Serve with potatoes.

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