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(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

  1. Brown roast in oil on all sides, remove, and set aside.
  2. Brown onions in the same oil, remove, and reserve.
  3. Add flour and cook until dark brown and well blended.
  4. Add bouillon, wine vinegar, and tomato paste.
  5. Cook and stir until thickened.
  6. Return roast and onions to the pot and add bay leaves, thyme, rosemary, and salt and pepper to taste.
  7. Cover and place in the oven for 3 hours.