Today I created this pot roast recipe and found it to be delish! Caleb claims that the gravy I made from the drippings is as good as the school lunch gravy...ummm...let's just say, he used to never eat gravy until he tried it once at school this spring and he discovered he liked gravy. He came home from school that day and said, "MOM!!! I like gravy! Can you make it like the school lunch people do?" I knew I would never make gravy like the school lunch kind because it was probably full of sodium and additives, but I promised him one day I would make him yummy gravy. I haven't made beef roast yet this summer because, well, it's kinda hot to be making pot roast. I love to eat it in the fall and winter. For some reason I had a yen for it and decided to make it for Sunday dinner. Here's what I did:
2 lbs. beef rump roast
Olive Oil
Flour
1 cup red cooking wine
1/4 cup red wine vinegar (optional)
1 onion, sliced
3 carrots, peeled and cut into one pieces
2 celery stalks, cut into one inch pieces
3 cloves of garlic
Dried rosemary
Salt and Pepper
2 cups beef broth, reduced sodium
2 bay leaves
Pour enough oil into a dutch oven to lightly cover the bottom. Heat on medium high heat. Sprinkle the roast with salt and pepper. Dredge in flour and sear on all sides until a light crust forms on all sides. Set the roast aside. Caramelize the onions in the oil until soft. Put roast back in pot and make deep slits on the top. Slice up the garlic and stuff and 1/3 of a garlic clove in each slit. Stuff each slit with rosemary. (I like to do this so the meat absorbs the flavor of all the spices. Pour in the wine. I also added a douse of red wine vinegar, but my mom said she thought it made the drippings just a little too sour, so omit that if you want. Put in the bay leaves, carrots, celery and broth. Cover the roast and place in a 300 degree oven for about 3.5 hours. You could also slow cook this.
To make the gravy, remove the roast and vegetables. Mix about 3 tbs. cornstarch in about 1/4 cold water. Slowly pour into the drippings. Slowly heat, stirring constantly until slightly boiling. Boil for about a minute.
