Garlic pot roast

10 Servings

Ingredients

Quantity Ingredient
1 Boneless (4-pound) beef rump roast
2 tablespoons All-purpose flour
1 teaspoon Seasoned salt
1½ teaspoon Pepper
3 tablespoons Garlic spread*
3 tablespoons Vegetable oil
2 cups Water
2 teaspoons Worcestershire sauce
3 mediums Carrots, cut into 1/2-inch pieces
3 mediums Potatoes, quartered
3 mediums Onions, cut into wedges
All-purpose flour

Directions

* 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 1-½ 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.

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