Entrée: United States – Classic Pot Roast with Vegetables

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 3 hrs 30 min

Total 3 hrs 45 min

Ingredients

1 rump roast, about 3 lb (1.36 kg)
2 large portobello mushrooms, sliced
4 cloves garlic, minced
1 large yellow onion, sliced
3 carrots, peeled and cut into chunks
4 purple potatoes, quartered
1 cup (150 g) garden peas
2 cups (480 ml) beef broth
2 tbsp (30 ml) olive oil
Salt and pepper to taste
2 tsp dried thyme

Instructions

1. Preheat your oven to 325°F (165°C). Season the rump roast with salt, pepper, and thyme.
2. In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Sear the rump roast on all sides until browned, then remove it from the pot.
3. In the same pot, add the onions and garlic, cooking until softened. Add the Portobello mushrooms, carrots, purple potatoes, and beef broth. Stir well to combine.
4. Return the rump roast to the pot, nestling it among the vegetables. Cover and transfer the pot to the preheated oven.
5. Roast for 3-4 hours, or until the meat is tender. About 30 minutes before serving, add the garden peas.
6. Remove from the oven, let rest for a few minutes, slice the roast, and serve with the vegetables and broth.