Description
This comforting pot roast delivers the deep, charred complexity of a classic slow-braised meal without the use of alcohol. Featuring tender beef rump, buttery potatoes, and sweet baby carrots, this dish is simmered in a velvety mushroom gravy. It is the perfect elevated weeknight staple that brings restaurant-quality tenderness to your family table with minimal effort and cleanup.
Ingredients
2.5 lb beef rump roast
0.5 tsp salt
0.5 tsp black pepper
0.5 tsp granulated garlic
2 tbsp olive oil
1 lb petite baby gold potatoes
1 lb baby carrots
1 lb baby portobello mushrooms, whole
10.5 oz cream of mushroom soup
0.25 cup non-alcoholic whiskey alternative
1 cup beef broth
Instructions
Preheat your oven to 325°F (165°C).
Season the beef roast thoroughly with salt, pepper, and granulated garlic on all sides.
Heat olive oil in a large Dutch oven over medium-high heat and sear the beef until well browned on all sides.
Remove the beef and add the potatoes, carrots, and mushrooms to the pot to lightly brown.
Stir together the cream of mushroom soup, non-alcoholic whiskey alternative, and beef broth in a bowl to create the sauce.
Place the beef back into the pot with the vegetables and pour the sauce mixture over everything.
Cover the Dutch oven with a tight-fitting lid and transfer to the oven.
Braise for approximately 3 hours or until the beef shreds easily with a fork and vegetables are tender.
Notes
Ensure the Dutch oven lid is tight to trap moisture for the best braised texture. If you prefer a thicker gravy, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the liquid after removing the meat. Serve with crusty bread for dipping.
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 5g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 110mg