Who doesn’t love a Sunday Beef Pot Roast on those nights you want something savory and comforting? My cute Mama used to make beef roast almost every Sunday of my childhood. The rich gravy poured over the tender vegetables and pull apart meat was a family favorite. She perfected the simple ingredients and it’s the only way I make roast now as an adult. It’s simple garlic and onion flavors make the roast perfect. Watch for beef roast to go on sale on our Deals page and serve this simple, crock pot meal any day of the week for some down home comfort food!
Ingredients
- 4 lb. boneless beef roast
- 2 white onions
- 1 lb. baby carrots
- 4-5 red potatoes
- 3 garlic cloves
- 1 tsp. rosemary
- 1 tsp. dried oregano
- 1 packet lipton onion soup
- 1 Tbs. montreal steak seasoning
- 2 cups beef broth
- 1 Tbs. cornstarch
Instructions
- Place the rump roast in a large crock pot. Pour the cup of beef broth onto the bottom of the crock pot. Scrub the potatoes until clean, and then cut them into 1 1/2 inch pieces. Place the cut potato pieces onto the bottom of the crock pot. Sprinkle the baby carrots around the roast and potatoes. Cut up the onions into one inch pieces and then put them around the roast as well. Sprinkle the roast and vegetables with the seasonings (any seasonings you enjoy work great. You can add seasonings like: garlic, rosemary, oregano, Montreal Steak Seasoning, and the package of Lipton Onion Soup Mix). Put the lid on the roast and cook on low heat for 5-6 hours, or on high heat for 3-5 hours (depending how large your roast is). Once the roast is tender, remove from the crock pot and place on a serving plate. Place the vegetables around the roast. If you would like to make a gravy, pour the drippings into a saute pan and bring to a boil. Add some cornstarch (mixed in cold water first) and whisk into the juices of the meat. Whisk until smooth and the gravy begins to thicken. If the gravy is too thick, add some extra beef broth. Season as needed and then serve over the meat and vegetables.
