I love doing a nice big Sunday dinner. I have done this for years, even before I started the blog. I love being able to try different recipes for Sunday dinner.
This roast did not disappoint. It was a lovely dinner!
Rubbing the roast with garlic gives the meat just a touch of the garlic flavor without being overpowering.
Coating the roast in flour and then searing it locks in all the good meat juices.
For the vegetables, I did not find a turnip. So I opted to serve the dish with roasted potatoes on the side. I don’t think omitting the turnips was a huge deal, but am glad I served the potatoes as a side. A Sunday roast needs the little starch accent.
The vegetables cooked wonderfully. They were soft and baked with all the flavor of the meat.
This dish was very well seasoned. The meat was moist and delicious.
BEEFY POT ROAST
4 Pound Shoulder, Bottom Round or Rump Roast
Garlic
Flour
2 Tablespoons Vegetable Oil
1 Chopped Carrot
1 Diced Celery Rib
1 Diced Turnip
1/4 Cup Chopped Green Pepper
1 Small Onion, Stuck with 3 Cloves
2 Cups Boiling Beef Stock
1 Bay Leaf
Rub the meat with garlic and dredge in flour. Heat oil in a heavy pan. Brown meat on all sides. Add carrot, celery, turnip, green pepper, clove studded onion, and bay leaf to the pot. Pour stock over top. Season to taste. Cover and bake 3 to 4 hours in a 300 degree oven. Turn the meat several times during cooking. Use pan drippings to make a gravy if desired.
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