• Prep Time:
  • Cooking Time:
  • Serves: 10 Servings

Garlic Pot Roast

  • Recipe Submitted by on

Category: Meat, Main Dish

 Ingredients List

  • 1 Boneless (4-pound) beef rump
  • -roast
  • 2 tb All-purpose flour
  • 1 ts Seasoned salt
  • 1 1/2 ts Pepper
  • 3 tb Garlic spread*
  • 3 tb Vegetable oil
  • 2 c Water
  • 2 ts Worcestershire sauce
  • 3 md Carrots, cut into 1/2-inch
  • -pieces
  • 3 md Potatoes, quartered
  • 3 md Onions, cut into wedges
  • All-purpose flour


* 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.

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