Ingredients for Basic Pot Roast
- 2-3 lb Rump Roast
- 1 teaspoon Salt (or to taste)
- 1/2 teaspoon black Pepper (or to taste)
- 2 tablespoons Olive Oil
- 1 large Onion, chopped
- 2 cups Beef Broth
- 2 sprigs fresh Parsley
- 2 Bay Leaves
- 1 teaspoon Garlic Powder
- 1 teaspoon dried Thyme
- 1 teaspoon Paprika
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How to Make Basic Pot Roast
- Preheat oven to 325°F (160°C).
- Generously salt and pepper the roast on all sides.
- Heat a large ovenproof Dutch oven over high heat for 3 minutes.
- Add 2 tablespoons of olive oil to the hot Dutch oven.
- Brown the roast well, approximately 4 minutes per side, until a deep brown crust forms. Sear in batches if necessary to avoid overcrowding.
- Remove the browned roast from the Dutch oven and set aside.
- Add 1 large chopped onion to the Dutch oven and stir, scraping up any browned bits from the bottom of the pot. Cook until softened, about 5 minutes.
- Pour in 2 cups of beef broth, stirring to deglaze the pot.
- Return the roast to the Dutch oven.
- Add 2 sprigs of fresh parsley and 2 bay leaves.
- Cover the Dutch oven tightly.
- Place the covered Dutch oven in the preheated 325°F (160°C) oven for 30 minutes.
- Reduce the oven temperature to 300°F (150°C) and continue to cook for 1 hour, or until the roast is fork-tender. Cooking time may vary depending on the size of the roast.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
3g
Fat
41g
Carbs
0g
