My Basic Pot Roast Recipe

Name: My Basic Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs rump roast; ½ cup all-purpose flour (or as much as needed); 3 tablespoons vegetable oil; 2 teaspoons salt; black pepper (to taste); 3 small onions, peeled sliced; ½ cup water; ¼ cup barbecue sauce (your favorite); 1 garlic clove, minced; ¼ teaspoon dry mustard; ¼ teaspoon thyme; 1 bay leaf; additional 1 tablespoon all-purpose flour; additional 1/4 cup water

Servings: persons

4 lbs rump roast
½ cup all-purpose flour (or as much as needed)
3 tablespoons vegetable oil
2 teaspoons salt
black pepper (to taste)
3 small onions, peeled sliced
½ cup water
¼ cup barbecue sauce (your favorite)
1 garlic clove, minced
¼ teaspoon dry mustard
¼ teaspoon thyme
1 bay leaf
additional 1 tablespoon all-purpose flour
additional 1/4 cup water

1
Dredge the roast in 1/2 cup of flour.
2
Heat the oil and brown the meat on all sides in Dutch oven, over medium heat, turning as each side is browned, and sprinkling with salt and pepper.
3
This may take up to 20 minutes.
4
Add the onions, 1/2 cup water, BBQ sauce, garlic, dry mustard, thyme, and bay leaf.
5
Cover pot tightly, and simmer over low heat for 2 1/2 hours, or until a fork can be easily inserted into the roast.
6
Turn occasionally, to cook evenly throughout.
7
If cover does not fit tightly, you may have to add a a small amount of water during cooking to make sure it doesn't cook dry.
8
When meat is done, remove it to a heated patter, and keep warm.
9
Discard the bay leaf.
10
Skim off fat from the broth with a spoon.
11
Place pot again over low heat.
12
In a small bowl mix 1 Tablespoon of flour and the 1/4 cup of water and stir until smooth then add to the pot.
13
Simmer, stirring constantly, until smooth and thickened.
14
Taste, add a little salt and pepper if needed.
15
Serve over pot roast.

210

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 lbs rump roast, ½ cup all-purpose flour (or as much as needed), 3 tablespoons vegetable oil, 2 teaspoons salt, and more.

Yes, My Basic Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

My Basic Pot Roast

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