Mar 11

Perfect Pot Roast




This simple yet delicious pot roast recipe has to be my favorite slow cooked meal.  I used to make it in a roasting pan covered with aluminum foil, but just tried it out in my new cast iron pot.  OMG! It melts in your mouth.  Even the onions were awesome; tasted like butter.  Who knew a pot could make so much difference.


Perfect Pot Roast

Serve 6


  • 3 lb beef rump roast
  • 5 carrots, cleaned & cut into chunks
  • 5 onions, cut in half
  • 3 bay leaves
  • 2 bottles of beer*
  • salt & pepper
  • olive oil
  • 4 tbsp butter
  • 4 tbsp flour
  • 1 tsp Gravy Master Browning Sauce



  1. Preheat oven to 325 degrees.
  2. Salt and pepper the roast then brown in your cast iron pot* with some olive oil.
  3. When browned place roast in the center of the pot and surround it with the carrots, onions and bay leaves.  Add the beer.
  4. Cover and place in the oven for 4 hours.
  5. Remove roast and let cool for 10 minutes before cutting.
  6. To make gravy with the remaining pot juices:
    1. Reserve 2 cups of the juices
    2. In empty pot melt the butter and whisk in the flour to make a rue
    3. Then slowly whisk in the juices
    4. Add the Gravy Master – adjust amount to taste and desired color
    5. Simmer on low until gravy thickens

*NOTE:  If you do not have a cast iron pot you can still make this recipe using roasting pan that is covered with foil.  Simply adjust the amount of the liquid to 1 1/2 bottles of beer.



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