Garlic Pot Roast
1 (4-pound) boneless beef rump roast
2 Tablespoons all-purpose flour
1 teaspoon seasoned salt
1-1/2 teaspoons pepper
3 Tablespoons garlic spread
3 Tablespoons vegetable oil
2 cups water
2 teaspoons Worcestershire sauce
3 medium carrots, cut into 1/2-inch pieces
3 medium potatoes, quartered
3 medium onions, cut into wedges
All-purpose flour
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.
Slow Cooker Method: Brown roast, if desired, and cut to fit in a slow cooker. Place vegetables in cooker. Place meat over vegetables. Cover and cook on LOW 10 to 12 hours.
Makes 10 to 12 servings.
Submitted by sooz
Beef Dishes
Crockpot Recipes
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