Recipe: Old-Fashioned Pot Roast (oven)

OLD-FASHIONED POT ROAST

3 lb. boneless beef rump roast
1/2 tsp. salt
1/4 tsp. ground black pepper
3 medium onions, peeled, quartered
1 cup beef broth
Minced fresh garlic, to taste
3 bay leaves
1 tsp. paprika
1/2 tsp. ground allspice
4 large carrots, peeled, cut in half
3 medium potatoes, peeled, quartered
1 tbsp. cornstarch
3 tbsp. water

Heat oven to 325 degrees F.

Trim any excess fat from meat. Place in 4-quart Dutch oven or casserole; sprinkle with salt and pepper. Add onions, broth, garlic, bay leaves, paprika and allspice.

Cover and bake at 325 degrees F for 2 hours.

Add carrots and potatoes; bake an additional 45 to 60 minutes or until meat and vegetables are almost tender. Remove bay leaves.

In small bowl, combine cornstarch and 3 tablespoons water; stir into hot liquid. Bake for an additional 15 minutes or until gravy is thickened.

Makes 10 to 12 servings
From: Peggy, WA - 11-30-97