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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 8 |
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I've tried many pot roast recipes but this is my favourite. Its my adaptation from the Lipton Onion Soup box.....I'm so cheeky, I even use no name soup mix ! Just add Yorkshire Pudding & you've got a tasty dinner. When I make this for 2 people, I use the leftovers in Beef Vegetable soup or Beef Barley soup. Ingredients:
1 tablespoon vegetable oil |
3 lbs boneless beef rump roast or 3 lbs blade roast |
1 onion, chopped |
2 cups beef broth |
1/2 cup apple juice |
1/2 cup red wine |
1 (1 ounce) packet onion soup mix |
1/2 teaspoon dried thyme |
1 garlic clove, minced |
4 carrots |
4 potatoes |
4 stalks celery |
cornstarch, to thicken |
Directions:
1. Heat oil in dutch oven over medium high heat.
2. Braise meat for about 5 minutes, turning often until browned on all sides.
3. Remove, set aside and keep warm.
4. Saute onions in dutch oven until limp.
5. Add broth, apple juice, wine, onion soup mix& spices and stir well.
6. Return beef to dutch oven.
7. Roast at 325°F for 2 1/2 hours, turning beef about every 30 minutes.
8. Cut vegetables into chunks, add to pot and cook for about another hour or until cooked to desired doneness.
9. Remove veggies and beef and keep warm until ready to serve; for a thicker gravy, use corn starch.
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