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Perfect Pot Roast

This Perfect Pot Roast is the genius of my dearest friend Regina, it’s just one of many amazing recipes she shared right here. It’s melt in your mouth delectable. Try this easy recipe soon, you and your family will love it, enjoy!
Course Classic Recipes, Dinner, Family Favorties, Main Course
Cuisine American
Keyword beef, pot roast, rump roast
Servings 6
Author Regina


  • 3 pound beef rump roast
  • 5 medium to large carrots, cleaned & cut into chunks
  • 5 medium onions cut in half
  • 3 bay leaves
  • 2 bottles beer
  • 1 tsp each salt and pepper or to taste when finished
  • 2-3 tbsp olive oil
  • 4 tbsp unsalted or salted butter
  • 4 tbsp all purpose flour
  • 1 tsp Gravy Master Browning Sauce


  1. 1.Preheat oven to 325 degrees.

    2.Salt and pepper the roast then brown in your cast iron pot* with some olive oil.

    3.When browned place roast in the center of the pot and surround it with the carrots, onions and bay leaves. Add the beer.

    4.Cover and place in the oven for 4 hours.

    5.Remove roast and let cool for 10 minutes before cutting.

    6.To make gravy with the remaining pot juices: 1.Reserve 2 cups of the juices

    2.In empty pot melt the butter and whisk in the flour to make a rue

    3.Then slowly whisk in the juices

    4.Add the Gravy Master – adjust amount to taste and desired color

    5.Simmer on low until gravy thickens.

    6.Slice up and enjoy every last bite!

    *NOTE: If you do not have a cast iron pot you can still make this recipe using roasting pan that is covered with foil. Simply  adjust the amount of the liquid to 1 1/2 bottles of beer. Enjoy!