Sunday Beef Pot Roast Recipe
Prep Time:
20 minutes
Cook Time:
2 hours, 10 minutes
Servings:
8 Servings
Ingredients
  • 8 white potatoes, chopped
  • 3 medium carrots, peeled and chopped
  • 2 medium onions, peeled and chopped
  • 4 tablespoons olive oil, divided
  • 2 tablespoons Kosher salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon garlic powder
  • 1 4-pound boneless top sirloin beef roast, tied with twine
  • 3 sprigs fresh rosemary, divided
  • 1 tablespoon beef bouillon paste (or 1 beef bouillon cube)
  • 2 cups water
  • 4 cloves garlic
  • 3 bay leaves
Directions
  1. Mix together the potatoes, carrots, and onions with 2 tablespoons of olive oil in a medium bowl, and set aside.
  2. In a small bowl stir together the salt, pepper, and garlic powder. Pat the roast dry with a paper towel, then season with the spice mixture on each side of the roast. Rub 1 spring of rosemary onto the roast.
  3. Heat a Dutch oven over medium-high heat, and add 2 tablespoons of olive oil. Sear each side of the roast, about 2 minutes per side. Remove beef, and set aside on a plate.
  4. Add the beef bouillon and water to the hot pot, and use a wooden spoon to remove any bits left behind from searing the roast. Add the vegetables along with beef to the pot. Toss in the garlic, bay leaves, and 2 sprigs of rosemary. If necessary, add an additional 1 cup of water, since you want the liquid to submerge the vegetables halfway.
  5. Place lid on, and reduce to medium-low heat. After about 1 hour, give the vegetables a gentle stir, and use a spoon to pour liquid from the pot over the roast. Continue cooking over low heat for about 1 hour, or when a meat thermometer reads at least 125 F for rare, or 135 F for medium rare.
  6. Remove the beef, set it on a cutting board, and allow it to rest for 10 minutes.
  7. Remove the twine, slice the beef into ½-inch pieces, and arrange on a platter surrounded with vegetables. Pour the liquid from the pot into a gravy boat, and serve alongside the beef roast.