Garlic Pot Roast Recipe
Recipe Ingredients
1 boneless (4-pound) beef rump roast
2 tbsp all-purpose flour
1 tsp seasoned salt
1 1/2 tsp pepper
3 tbsp garlic spread*
3 tbsp vegetable oil
2 cup water
2 tsp worcestershire sauce
3 medium carrots, cut into 1/2-inch pieces
3 medium potatoes, quartered
3 medium onions, cut into wedges
1 all-purpose flour
Recipe Preparation
* Garlic spread can often be found in your supermarket's condiment
section.
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 (Crockpot) 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.
Servings: 10
Back to Slow Cooker Recipes
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Garlic Pot Roast Recipe from the Recipes 4U Cookbook
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