It comes in rather large portions of around 4 to 5 pounds and is considered to be one of the cheaper cuts of meat.
Stovetop Yankee Pot Roast
This easy, succulent roast beef recipe from james martin makes the ultimate sunday lunch for all put 1 onion, cut into 8 wedges, and 500g carrots, halved lengthways, into a roasting tin and sit the beef on stir in 1 tbsp plain flour, scraping all the stuck bits off the bottom of the tin.
Recipe Summary Stovetop Yankee Pot Roast
Good, old-fashioned pot roast prepared on top of the stove!Ingredients | Beef Bottom Round Rump Roast Recipes
¼ cup olive oil
1 (3 pound) beef round tip roast
flour for dredging
3 medium onions, sliced
3 large carrots, peeled and cut into small chunks
3 large stalks celery, diced
4 cloves garlic, minced
3 whole allspice berries
salt and pepper to taste
1 cup dry red wine
2 (12 ounce) cans beef broth
2 tablespoons cornstarch dissolved in a small amount of water
Directions
Heat the oil in a heavy, cast iron pot over medium heat. Dredge the roast in the flour, shake off the excess, and brown in the hot oil on all sides. Stir in the onions, carrots, celery, garlic, and allspice; cook till lightly browned. Pour in the red wine and bring to a simmer before pouring in the beef broth. Reduce heat to low, cover and cook until the beef is tender, about 2 to 3 hours.
When the meat has finished cooking, remove to a cutting board, and allow to rest for 10 minutes. While beef is resting, thicken the cooking liquid with the cornstarch. Slice the beef and serve with the gravy.
Info | Beef Bottom Round Rump Roast Recipes
prep:
25 mins
cook:
3 hrs
additional:
10 mins
total:
3 hrs 35 mins
Servings:
10
Yield:
1 pot roast
