How to Make Perfect Perfect Pot Roast & Vegetables fit for newbie.

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A simple yet perfect pot roast with carrots, potatoes, onions, fresh herbs and roasted garlic. Made this tonight and it was delicious! The meat was perfectly cooked with no knife required.

Prepare 2-3 lb beef rump roast.
Use cooking oil suitable for high heat (I use light olive oil).
Prepare medium yellow onion - peeled and diced to 1/4" pieces.
You need to prepare garlic - crushed.
Prepare all-purpose flour.
You need low sodium beef broth.
You need to prepare marsala wine (optional).
Use medium potatoes - peeled, cut in thirds across.
Provide medium carrots - peeled, cut in thirds across.
Use medium turnips - quartered.
You need large parsnips - peeled cut in half across, fat ends quartered.
You need salt and pepper.

Short Tips:

If you are cooking from a recipe, the best tip we will give you is to read through the whole thing all the way through before you begin to cook. Not only will this assist you gain a better understanding of what the final dish ought to look and taste like, you’ll even be ready to ascertain which cooking utensil you would like, as well as catch important instructions.

Let roast sit out at room temp while you prep all your veggies. Set veggies aside, but do not mix. Place only the potatoes in a bowl of cold water to prevent discoloration..
Generously sprinkle roast with salt and pepper on all sides (this is a large piece of meat, more flavor/seasoning on the outside=better flavor inside)..
Heat a large dutch oven (or other heavy bottomed, oven safe pot) over medium high heat - you seriously want this thing scorching for the best sear. Add oil. As soon as it shimmers use good tongs to place roast in pot, fat side down..
Sear roast on all sides, do not turn to new side until currently cooking side easily releases from the pot (you'll see what I mean). When roast is nicely browned on all sides pull out of pot and place on a plate off to the side. Preheat oven to 450°F at this time..
Reduce stove top heat to medium. Add onion and crushed garlic to the pot. Sautée 2 minutes, stirring constantly. Add flour and cook 2 minutes more, wisking constantly..
Wisk in broth and marsala. Bring to a simmer wisking frequently, until sauce just begins to thicken. Do not season at this time. Return roast to pot. Turn to coat in sauce, finishing fat side up..
Arrange veggies around roast layered: turnips first, then parsnips, carrots, and potatoes last. The potatoes do not need to be fully submerged, and your roast will not be fully submerged. This is what you want. Place lid on pot. Place pot in oven. Reduce oven heat to 250°F immediately. Cook roast covered 2.5 - 3 hrs..
Remove from oven. Using tongs, transfer roast to a cutting board. Tent with foil to rest at least 10 minutes, DO NOT cut immediately. Use a slotted spoon to remove veggies from pot to a platter, tent with foil to keep warm..
Place pot over medium high heat on stove top. Bring sauce to a rapid boil. Boil until reduced by half, stirring often. Taste (careul it's hot lol) and add salt and pepper as desired. Turn off heat..
To serve, thinly slice roast against the grain. Plate with veggies and drizzle with sauce. Enjoy!.
See notes below ⤵.
Note 1: If you do not want to use marsala add an additional 1/2 cup of beef broth to substitute..
Note 2: For a smooth sauce pour through a fine mesh strainer to remove the broken down bits of onion and garlic. We personally like the extra pieces in ours..

Look no further for the perfect POT ROAST and GRAVY recipe! Falling apart tender, extra flavorful, melt in your mouth good! This is one recipe you need to try! I have been making Pot Roast in the pressure cooker for some time now. However, I just use pepper, season salt, and onion powder to season the meat after browning.

Since you have actually read Perfect Pot Roast & Vegetables recipe, it is the time for you to head to the kitchen and also prepare some terrific food! Keep in mind, cooking is not a skill that can be 100 percent right at first. Technique is needed for you to grasp the art of food preparation.

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