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How to Make Savory Pot roast is a simple and delicious recipe. You cannot go wrong with this one. It is warm, hearty, and filling. Pair it with rice, mashed potatoes, or etc. Your family will be overjoyed. And it is also perfect for holiday gatherings.

Pre-Seasoned Cast Iron Double Dutch Oven

• One Lodge Pre-Seasoned 5 Quart Cast Iron Double Dutch Oven
• Lid converts to a 10.25 Inch Skillet
• Loop handles provide secure control
• Unparalleled heat retention and even heating
• Pre-seasoned with 100% natural vegetable oil
• Use to sear, sauté, simmer, bake, broil, braise, roast, fry, or grill
• Use in the oven, on the stove, on the grill, or over a campfire. Great for induction cooktops.

Ingredients

3 pounds trimmed rump roast

2 tablespoons Butter or margarine

2 stalks chopped celery

1 large, chopped onion

3 cloves minced garlic

1/2 teaspoon dried parsley

1/2 teaspoon dried thyme

2 cups beef broth

20 whole peppercorns

1 whole Bay leaf

1/2 tablespoon salt

2 sliced carrots

2 peeled and cubed potatoes

1/2 teaspoon salt

1/3 cup flour

Directions

First, preheat oven to 325 degrees.

Second, brown roast in butter in oven and remove.

Saute celery, onion, garlic, parsley and thyme in Dutch oven for 5 minutes. Then return meat to Dutch oven.

Now, add the broth, peppercorns, bay leaf and salt.

Then bake with the lid on for four hours, basting every 1/2 hour.

Next, remove the roast from the Dutch oven.

Next, strain stock into a bowl and set the vegetables and spices aside.

Using two forks, shred the roast into bite size pieces.

Pour reserve stock over beef and Dutch oven.

Now add carrots, potatoes and salt to the Dutch oven and bake for 45 minutes.

Drain stock from the Dutch oven. And add enough beef broth to make three cups.

Now whisk stock and flour together in a saucepan and simmer until it’s thick. Get the veggies that you set aside and remove the bay leaf. Now add the veggies to the stock and stir.

Pour the gravy over the meat and vegetables.