Mom's Old Fashioned Pot Roast
Cook time
Total time
This is a great meal to put together and then go about your day and dinner\'s ready!
  • 1 tbs Cooking oil
  • 3½ to 5lb Rump roast
  • 1 stalk Celery
  • 18 Colored Peppercorns
  • 2 cloves Garlic finely chopped
  • ½ tsp Thyme (or 2 tsp fresh)
  • ½ tsp Parsley (or 2 tsp fresh)
  • 1 Bay leaf
  • 3 cups Beef stock
  • 1 tsp Salt (reduce if using salty stock)
  • 2 Carrots roughly chopped
  • 2 large or 3 medium Potatoes cut in chunks
  • ¾ cup Frozen peas
  • ⅓ cup Plain flour
  1. You can use the slow cooker as I did but you can also put it in a dutch oven at 325F – both are easy.
  2. Trim roast of any sinew or big chunks of fat (unless you like that sort of thing – then never mind)
  3. Heat a frying pan on high heat, add the oil and brown the meat on all sides. Really brown it to get good caramelization.
  4. Put the meat in the slow cooker or pan and then lower the temperature in the frying pan and saute the garlic, onions and the celery until translucent – then pour over the meat.
  5. Deglaze pan with a ½ cup beef stock and pour over meat and add 1½ cups of beef stock
  6. Add the peppercorns, bay leaf and salt.
  7. Cook for 4 hours and then add the potatoes and the carrots and cook for another hour or so until the veggies are just tender.
  8. Remove meat and veggies and pour the stock into a saucepan.
  9. Mix 1 cup of stock with ⅓ cup of flour and whisk into stock and stir til thickened. Taste it! Add salt and pepper to your liking.
  10. Serve with some nice crusty rolls like Mama used to make. It will bring you back to your childhood, I promise.
6 hours in a slow cooker, 4-5 in the oven. You can use the slow cooker as I did but you can also put it in a dutch oven at 3
Recipe by Orgasmic Chef at