How to Cook Beef Pot roast
Serves: 6-8
Ingredients needed to make Beef Pot roast:
- 5 lb rump of beef
- 2 carrots, scraped and cubed
- 10-12 small white onions, peeled
- 3 garlic cloves, crushed
- 1 tbsp beef bouillon granules
- ½ cup red wine
- 1 can (10 oz) cream of mushroom soup
- 2 tbsp worchestershire sauce
- 2 bay leaves
- 2 tbsp vegetable oil
- ¾ cup water
- ½ tsp freshly ground black pepper
- 1 tsp salt
- 1 tsp house seasoning
For the house seasoning:
- ¼ cup black pepper
- 1 cup salt
- ¼ cup garlic powder
Cooking instructions for Beef Pot roast:
- Warm up your oven to 350 degrees F.
- Add all the ingredients of the house seasoning into an airtight container, put its lid on and shake it well until all the ingredients are thoroughly mixed; store it in the sealed airtight container for as long as one whole year.
- Take 1 tsp of this house seasoning in a bowl, along with pepper as well as salt and stir well to mix.
- Rub this mixture all over the beef and set aside.
- Drizzle oil in a skillet and once the oil heats up, place the meat on it.
- Brown the meat until it gets seared on either side and transfer it to a roasting pan.
- Throw in the garlic and onions into the same skillet and stir-fry them for a couple of minutes or until it absorbs the juices which ran out from the meat.
- Add the carrots and continue to saute until they soften and is partially cooked through.
- Pour the sauteed mixture over the beef in the pan and add the bay leaves.
- Whisk the worchestershire sauce and mushroom soup together and crumble the beef bouiloon cubes into it; stir well to mix.
- Pour this wet mixture over the meat along with water and wrap its open surface with an aluminium foil.
- Bake it in the oven at the preheated temperature for about 3 hours or until the meat is cooked through.
- Remove the foil and throw away the bay leaves.
- Place the meat into the serving bowl and transfer the gravy into a deep-bottomed saucepan.
- Heat it until it starts boiling and reduce to a simmer until it thickens a bit.
- Spoon it over the meat and serve hot.
Last Updated on December 6, 2012 by
