Meals Matter

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Contributed By: DCC
Maureen Bligh

A family favorite that will satisfy everyone. Great for a busy night, everything is in one pot!

Ingredients

2 lbs Well trimmed boneless beef rump roast (or chuck shoulder pot roast)

2 tbsp Flour

1 tbsp Olive oil

1 1/2 cups Water

1/4 cup Balsamic vinegar

2 Packets (.17 oz) instant vegetable broth mix

1 Large (12 oz) Spanish onion, sliced

2 lbs Potatoes, cut into 1" pieces

6 Carrots, pared and cut into 2" pieces

Preparation

Heat oven to 325 degrees F. Coat roast with flour. In nonstick Dutch oven brown roast in oil; remove. Add water, vinegar, and broth mix to pot, and cook 1 minute, stirring.

Return roast to pot; sprinkle with salt and pepper. Place vegetables around roast. Cover. Bake 2 3/4 hours or until tender, turning once. Remove roast and slice. Remove vegetables to platter. Return beef to pan and simmer 5 minutes.

Cook's Notes

You could also use an electric skillet to cook the roast. Follow cooking directions as shown above.

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