Succulent Beef Pot Roast

Ingredients

• 4 lb - Rump roast
• 2 cup - Carrots, sliced
• 2 cup - Mushrooms, sliced
• 1 Large onion, diced
• 2 cup - Green beans
• 1 Small bag of fingerling potatoes
• 32 oz - Beef broth
• Salt and pepper to taste

Roux

• ¼ cup - Butter, oil or lard
• ½ cup - AP Flour

Preparation

1. Rub the beef with kosher salt and coarse black pepper. Allow it to rest at room temperature for 30 to 60 minutes;
2. Lightly oil and preheat a cast iron skillet;
3. Sear the roast on all sides until you get a nice char on the outside then place the roast in a 4 to 6 quart dutch oven and add enough broth to cover the roast at least halfway; Place the dutch oven in a 275 degree oven, cover and cook for approximately 3 hours;
4. Lightly sear all the vegetables in the same skillet you seared the roast in; Add the vegetables to the dutch oven adding more broth if needed; (NOTE: Use all fresh vegetables for maximum flavor);
5. Continue cooking for approximately 2 hours; Prepare your roux during this time;
6. Cook your roux in the same skillet you seared everything in, you want a medium to dark roux; Cook over medium heat for approximately 1 hour stirring constantly;
7. Add your roux to the dutch oven and stir well; Add broth or water only if the mixture is too thick, it will thicken some while cooking; Turn the oven down to 225 and cook for 1 hour uncovered;
8. Remove the dutch oven from the oven;
9. Using a sharp knife, cut the roast across the grain in 1/2 inch slices, then pull them in smaller pieces for maximum tenderness; Check roast often with a fork for tenderness; If the roast is tender to your liking, it’s time to add the roux and finish it.