Sunday Pot Roast



3-4 lb. May Tree Farm rump roast  (thawed)                                    salt and pepper

1 can diced tomatoes or 2 cups fresh diced tomatoes                       flour

1 lg. Vidalia onion, chopped or diced                                               olive oil

garlic powder (not garlic salt) or 3 or 4 fresh garlic cloves


It is important to have a HEAVY pan to cook this in.  I use a big, deep cast iron skillet with a cast iron lid and it comes out perfectly every time.


Prep:  – mix ½ c. flour with 1 tsp salt and ½ tsp pepper –heat about ¼ c olive oil (or veggie oil) in cast iron skillet or heavy casserole with lid  –chop veggies

  1. dredge rump roast in flour and brown on ALL sides in skillet over med-high heat, it should cook fast and get quite brown on all sides (it will still be raw inside, don’t cut it open, you want to seal in the juices)
  2. sprinkle roast with garlic powder; pour tomatoes and onions over roast.  Add about a cup of water.
  3. put the lid on the skillet and reduce heat to low so that it just simmers for 2-3 hours. (check periodically to see if you need to add more liquid)


When it is done, the meat will shred easily with a fork and the vegetables will have cooked down into almost a “mush”.  Use a food processor, blender, magic bullet, wand or whatever to finely puree the mush in the bottom of the pan.  This is the most delicious gravy.  It has the pan juices in it and the onion, tomato and garlic. Pour it over the roast.  Yummy!  Shown here with garlic mashed potatoes and steamed carrots.

*picture taken in the kitchen at May Tree Farm.  I fixed this plate for one of the kids and it looked so pretty I took a picture.  When I looked at it closely to put it in my “recipe box” I noticed it was on a chipped plate.  Oops!  we’re not real fancy around here!