One Pot Roast Beef
Cook time
Total time
Serves: 6-8
  • 4-5 pounds rump roast (or a similar cut)
  • 1-2 tablespoons unsalted butter, room temperature
  • 7-8 large mushrooms, cleaned and quartered
  • 6 cloves of garlic, peeled and smashed
  • 4 medium sized potatoes, cut into 2-inch cubes
  • 3 ears of corn, husks removed and snapped in half
  • 1 large onion, peeled and chopped into large chunks
  • 3-4 tablespoons olive oil
  • ½ teaspoon kosher salt (plus more for the roast)
  • ½ teaspoon ground black pepper (plus more for the roast)
  • 3-4 sprigs of rosemary
  1. Preheat your oven to 275 degrees F. Clean and chop all of your vegetables, then toss them in your pot with 3-4 tablespoons of olive oil, ½ teaspoon of salt, and ½ teaspoon of pepper. Rub your roast well with another ½ teaspoon of salt and ½ teapsoon of pepper, along with 1-2 tablespoons of unsalted butter, then nestle it into your pot with the vegetables. Toss in the sprigs of rosemary and bury them in with the vegetables. Cover the pot and roast for 2 - 2½ hours, until the temperature reads 135-140 degrees F for medium-rare (you can let it cook longer if you like your meat a bit more well done). If you want the roast to have a bit of a crispy crust, remove the lid from the pot for the last 30 minutes of cooking. Allow the roast to rest for about 10 minutes, then slice thinly and serve with the vegetables, along with plenty of juices from the pot.
Recipe by The Crepes of Wrath at