When my kids were little, we hardly ever ate red meat. I finally made a pot roast and for Ali it was truly love at first bite. He still loves it and often makes it, too – in a pressure cooker since he just can’t wait!
4 lbs. rump roast, sprinkled with salt and pepper
1 Tbsp olive oil
4 onions, cut in quarters
2 cups carrots, cut in bite size chunks
4 stalks celery, cut in bite size chunks
5 large potatoes, scrubbed well and cut into bite size pieces
kosher salt and pepper
1 1/2 Tbsp cornstarch
Heat oil in a dutch oven and brown rump roast well, turning to brown all sides. Add a 1/4 – to 1/2 cup water and all veggies. Sprinkle again with salt and pepper. Cover and bake at 325 for 3 hours. Remove from oven, and pull out veggies, and meat. Keep warm. Place dutch oven on stove on low heat and add beef base and enough water to end up with 2 cups of gravy. Add cornstarch to a little water in a cup and stir well. Pour cornstarch slurry into pan, stirring well. Cook on low heat, scraping up any cooked on bits until the gravy thicken. Serve with the veggies and meat.
Ali’s additions: 1 cup red wine, splash of balsamic vinegar and a splash of asian fish sauce.