Pot Roast

By Kelly Bogard

There are no alarm clocks on a farm. And sun up and sun down aren’t always the indication of the start and end of a work day for farmers and ranchers.

But a warm meal is always a welcome sight, no matter the time of day. And it’s always worth the wait.

Just like this week’s recipe. It’s a traditional favorite that takes a little time and effort. But that tasty meal is definitely worth the wait!

For Pot Roast, you will need…
3 to 5 lb. rump roast
2 tbsp. all-purpose flour
1 tbsp. oil
1 yellow onion
4 baking potatoes
4 to 5 carrots
3 cubes beef bouillon
3 cups water
1/3 cup Worcestershire sauce
1 tbsp. rosemary, minced, plus 2 sprigs
1 tbsp. garlic, minced
salt and pepper to taste

I remember pot roast as a Sunday lunch. Something my mom would start as we left for church. It would cook low and slow for a few hours. By the time we got home, we could smell the perfection.

First, preheat your oven to 325 degrees. While the oven is heating, clean and peel the onion, potatoes and carrots.

Heat the oil in a large skillet on high until screaming hot. Quickly rub down the roast with the flour on all sides and place in the skillet to sear the floured sides. This helps hold in the juices and prevents the meat from drying out while roasting.

Boil the water and add the bouillon cubes to dissolve. You can arrange the seared roast and vegetables in the roasting pan while you’re letting the beef broth prepare. Season the whole pan with salt and pepper and top the roast with the two final sprigs of rosemary.

Add the Worcestershire sauce, minced rosemary and garlic to the broth.

Pour over the roast and vegetables in the roasting pan. Finally, cover with foil and bake for approximately three hours or until the meat reaches at least 155 degrees.

Although it takes some extra time and a bit more effort, it is certainly worth the wait. Just like the time and effort the farmers and ranchers put into bringing your family the best quality food and fiber. From all of us at Texas Table Top, enjoy!

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Recipe: Pot Roast

Summary: Traditional oven roast with trimmings

Ingredients

3 to 5 lb. rump roast
2 tbsp. all-purpose flour
1 tbsp. oil
1 yellow onion
4 baking potatoes
4 to 5 carrots
3 cubes beef bouillon
3 cups water
1/3 cup Worcestershire sauce
1 tbsp. rosemary, minced, plus 2 sprigs
1 tbsp. garlic, minced
salt and pepper to taste

Instructions

Preheat the oven to 325 degrees F.
Wash and prepare onion, potatoes and carrots.
Heat oil on high in a skillet.
Flour roast on all sides.
Sear roast on all sides in hot skillet.
Boil water and add in bouillon cubes to make a beef broth.
Arrange roast and vegetables in a roasting pan.
Season to taste with salt and pepper.
Top roast with remaining rosemary sprigs.
Combine rosemary and garlic into the beef broth.
Pour over the roast and vegetables.
Cover with foil and roast for approximately three hours or until beef temperature reaches 155 degrees.