No Fuss Pot Roast With Vegetables

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Found in a booklet called no-fuss oven fare. the only thing i change from the original recipe is i add brewed coffee in place of dry red wine. Feel free to use what you would prefer or what is on hand in case you don't have leftover coffee. this can also be prepared in a crock-pot. i have entered those instructions too.

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Steps

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Heat oven to 350f.

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In a skillet , heat oil over medium heat and then brown the roast all over.

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This sears in the juices and releases some of the fat so you get a moister roast as an end result.

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In a small bowl mix together the beef broth , coffee , thyme , salt , pepper and garlic.

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Wait on preparing the carrots and potatoes till a bit later.

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Spray a dutch oven or large roasting pan lightly with non-stick cooking spray.

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Place roast in center of pan and pour broth mixture around the roast.

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Place the sliced onions around the roast.

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Cover and bake 2 1 / 2 hours.

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At about the 2 hour mark prepare and cut your vegetables.

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Add sliced carrots and potatoes to the sides of the roast.

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Cover and bake another 1-1 1 / 2 hours.

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Remove beef and vegetables from the roasting pan to a platter and keep warm.

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Skim fat from drippings left in the roasting pan and keep drippings warm.

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Whisk the flour and water together until smooth.

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Add at very small increments to the simmering drippings and w.

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Ingredients

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rump roast, olive oil, beef broth, brewed coffee, fresh thyme leaves, sea salt, pepper, garlic cloves, vidalia onions, carrots, new potatoes, water, all-purpose flour