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Pot Roast

Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Course: Main Course
Cuisine: American


  • 4 pound rump roast
  • garlic powder to taste
  • parsley flakes
  • 2 tablespoons olive oil
  • 1 medium onion chopped into bite size pieces
  • 6 stalks celery chopped into bite size pieces
  • 6 carrots chopped bite size pieces


  • Preheat oven 400° F.
  • Score fat on rump in a criss-cross.
  • Rub with 1 tablespoon of balsamic vinegar.
  • Sprinkle roast with garlic powder & parsley flakes.
  • In roasting pan, brown all sides in 2 tablespoons olive oil.
  • With fatty side facing up, add chunks of carrot, celery, and onions around roast.
  • Add 1 to 1½ cups water.
  • Without lid, place in oven 10 minutes.
  • Cover with lid tightly, reduce heat to 350° F for 2½ to 3 hours depending on size. When pierced easily with fork, it is done.


Great with mushroom gravy and oven roasted rosemary/garlic potatoes!!!!