Oven Pot Roast

Oven Pot Roast

1/2 cup all-purpose flour

1/2 tsp sea salt

1 tsp paprika

1/4 tsp cayenne pepper

1/2 tsp oregano

ground black pepper to taste (I use about 1 tsp)

3 1/2 pounds rump, tip or crossrib roast

1/4 cup butter

1/2 envelope (2 Tbsp) dry onion soup mix (it's easy to make your own! click here for the recipe)

1/2 cup water
1/2 cup Marsala cooking wine

Optional:

You can also add carrots, onions, celery & potatoes. Even if we don't end up eating them with our roast, I like to throw them into the pot for some extra flavor. Later I use them along with the leftover roast to make a super quick stew. Here's what I used:

1 lb peeled carrots chopped into large chunks

10 pearl onions
1 lb new red potatoes (from the garden)
2 stalks celery washed and chopped into large chunks

Directions

1.Preheat oven to 285 degrees F
2.In a large mixing bowl, combine the flour and seasonings. Add black pepper to taste. Dredge the rump roast in the flour and cover evenly. Shake off excess.

3.In a large pot over medium/high heat, melt the butter and brown the roast on all sides. Place in a 4 quart casserole dish with lid. I use a 5 qt. Dutch Oven- this way I can use the same pot for browning, roasting and later making the gravy.

4.In a small bowl, combine the soup mix, water and wine; pour over roast.

5.Cover and bake in preheated oven for 4 hours or until desired doneness. 

To make the gravy:

Brown Gravy

2 cups potato-cooking water (If you didn't boil potatoes, just use 2 cups salted water)

about 2 cups roast drippings; I like to use the same pot that I've cooked the roast in- that way I'm sure to get all the drippings for the best flavor! (You may also use 2 cups beef broth + 1-2 Tbsp Montreal Seasoning)

¼ cup cornstarch or ½ cup flour

½ cup water

Heat potato water and drippings to a gentle boil. Combine cornstarch and water to achieve a smooth paste. Slowly pour, while stirring, cornstarch mixture into boiling liquid until desired consistency. Don’t pour too much all at once or you’ll get lumps! Also, if gravy is satisfactorily thickened before you’ve poured all your cornstarch into it, then stop!