Oven Pot Roast Recipe

Name: Oven Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 4 lb. boneless rump roast; salt and pepper; flour; 3 Tbsp. olive oil; 3 green onions, sliced, including tops; 1 clove garlic; 2 stalks celery, finely chopped; 1 (14 1/2 oz.) can beef broth; 3/4 c. hot water; 1/2 tsp. bottled steak sauce; 1 tsp. Dijon mustard; 8 medium carrots, cut into strips; 1/2 c. dry red wine; 3 Tbsp. flour; cooked noodles

Servings: persons

4 lb. boneless rump roast
salt and pepper
flour
3 Tbsp. olive oil
3 green onions, sliced, including tops
1 clove garlic
2 stalks celery, finely chopped
1 (14 1/2 oz.) can beef broth
3/4 c. hot water
1/2 tsp. bottled steak sauce
1 tsp. Dijon mustard
8 medium carrots, cut into strips
1/2 c. dry red wine
3 Tbsp. flour
cooked noodles

1
Sprinkle meat lightly with salt and pepper; coat lightly with flour.
2
Brown well in a skillet with olive oil.
3
Reduce heat; add onions, garlic and celery; cook until limp.
4
Transfer to a 3-quart pot.
5
Stir broth, water, steak sauce and mustard into skillet and bring to a boil, scraping meat particles from pan bottom.
6
Pour liquid and vegetables over meat; cover and bake at 325u00b0 for 2 3/4 hours or until almost tender.
7
Add carrots and wine; cover and cook 30 to 40 minutes.
8
Remove meat and carrots; keep warm.

No nutrition data on file — estimate from the ingredient list.

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 15 ingredients. The key ingredients include: 4 lb. boneless rump roast, salt and pepper, flour, 3 Tbsp. olive oil, and more.

Yes, Oven 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.

Oven Pot Roast

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