(P) Pot Roast
(P) Pot Roast
By: Rachel's Tea
Info
Info
Servings
6-8
Prep-Time
-
Coock-Time
-
Cal/serving
687
Ingredients
- Rump (roast) 4-5 lbs
- Oil 2 tbsp
- Onions (quartered) 4 medium
- Flour 2 tbsp
- Bouillon 2 cups
- Red wine vinegar 2 cups
- Tomato paste 1 tbsp
- Bay leaves 2
- Thyme (dried) 1 tbsp
- Rosemary (dried) 1 tbsp
- Salt to taste
- Pepper to taste
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For A Delicious Dinner!
Method
- Brown roast in oil on all sides, remove, and set aside.
- Brown onions in the same oil, remove, and reserve.
- Add flour and cook until dark brown and well blended.
- Add bouillon, wine vinegar, and tomato paste.
- Cook and stir until thickened.
- Return roast and onions to the pot and add bay leaves, thyme, rosemary, and salt and pepper to taste.
- Cover and place in the oven for 3 hours.
