Stove Top Rump Roast

Mouth watering roast with vegetables and a gravy to die for, you can use Rump Roast, Chuck Roast, or Brisket. I cooked a side of mashed potatoes but I sometimes put potatoes in the roast.
Try other veggies too.

6 servings
@608 cals

Ingredients

2 tablespoons vegetable oil
1 (3 pound) beef roast
1 onion, chopped
4 cloves garlic, crushed
ground or chopped herbs: thyme, parsley, oregano 1 tsp each)
1 tablespoon dried basil
salt and pepper to taste
4 stalks celery, chopped
6 medium red potatoes, quartered(LEAVE out the potatoes for Keto diets)
6 turnips, peeled and cut into chunks
6 carrots, peeled and cut into chunks(I used heirloom carrots)
Or other veggies you like, I used some fennel today too


Directions

Heat the oil in a large pot or Dutch oven over medium-high heat. Mix herbs salt and pepper in a small bowl rub or crush with fingers to bring out the flavors. Wash your roast off with water gently, dry with paper towels then rub the roast on all sides with the herb mixture and press in.
Place the roast in the pot, and quickly brown on all sides. Once the roast is seared well on all sides,
fill the pot with enough water to cover the roast about 3/4 of an inch from the bottom of the pot. Add the onion, garlic, celery, dash more of salt and pepper. Bring to a boil, then reduce heat to low and simmer for 3-4 hours, adding water if needed to keep the roast from burning. Add potatoes and veggies; simmer for an additional 15 minutes. Add carrots; simmer for 30 minutes, or until roast can be pulled apart with a fork, and let the juices cook down if there is still a lot, you just want enough for gravy if you are making gravy. Taste, and adjust salt and pepper if needed before serving.

Mix up your gravy and serve.