Grandmother Nallon's Pot Roast

3-5 lb. Rump Roast
¼ cup olive oil
¼ cup balsamic vinegar
1 ½ lbs. potatoes, thickly diced or use whole small potatoes
1 lb. baby carrots
4 onions, thickly chopped
1 ½ cups water
1-2 teaspoons salt
1-2 teaspoons black pepper
¼ cup cornstarch
½ cup water
In a skillet on medium heat, add the oil and rump roast. Sear all sides of the roast. The roast will develop a nice brown crust. Now, add the balsamic vinegar. Turn roast to allow the vinegar to coat all the sides.
Place the potatoes, carrots, onions, salt, pepper and the water in the crockpot. Add the seared roast on top of the vegetables. Deglaze the skillet by adding ½ cup of water and then pour the liquid over the roast.
Cover and place the crockpot on high and cook for 5 hours. Or, place on low and cook for 6-8 hours.
Once the roast and vegetables are done; remove 2 cups of the broth and place in a saucepan. Bring to a boil. Whisk together a ¼ cup cornstarch and ½ cup of water to make a paste. Add the cornstarch mixture to the broiling broth and whisk until thick.
Remove the roast and allow it to rest while preparing your gravy. Slice the roast and place vegetables around the roast. Serve with the gravy.
Ron’s grandmother Nallon would prepare this pot roast for Sunday dinners for the family. She would also serve with mashed potatoes versus the potatoes and carrots. Ron has fond memories of his grandmother and the Sunday dinners. I hope you would consider making it for your family.
Blessings,
Terri

[@lynnrose7562]

That looks delicious.

[@JasmineGates-pn8zk]

In Jesus name we pray amen 🙏