Garlic Pot Roast
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Garlic Pot Roast
1 Boneless (4-pound) beef rump roast 2 tb All-purpose flour 1 ts Seasoned salt 1 1/2 ts Pepper 3 tb Garlic spread* 3 tb Vegetable oil 2 c Water 2 ts Worcestershire sauce 3 md Carrots, cut into 1/2-inch pieces 3 md Potatoes, quartered 3 md Onions, cut into wedges All-purpose flour * Garlic spread can often be found in your supermarket's condiment section. Trim excess fat from roast. Stir together 2 tablespoons flour, salt, and pepper; rub on roast. Heat garlic spread and oil in a large Dutch oven over medium-high heat; add roast, and brown on all sides. Add 2 cups water and Worcestershire sauce. Bring to a boil; cover, reduce heat to medium, and simmer 1-1/2 hours. Add vegetables; cover and simmer 1 hour or until roast is tender and vegetables are done. Remove roast and vegetables with a slotted spoon. Measure drippings, and return to Dutch oven. Whisk together 1 tablespoon flour and 2 tablespoons water for each cup of drippings; whisk in-to drippings in Dutch oven. Cook over medium heat, whisking constantly, until thick and bubbly. Serve with roast. |