Pot Roast with Mustard And Celery

Name: Pot Roast with Mustard And Celery
Total time: 6300 s
Yield: 4 servings
Ingredients: 4 2/5 pounds rump roast; 4 onions medium, purple and white; 1 bunch celery; whole grain mustard to taste; salt to taste; ground black pepper to taste; olive oil to taste; butter to taste

O Meu Tempero

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8Ingredients

1120Calories

105Minutes

Description

Making a hearty Sunday dinner for your family can take time and patience. This Pot Roast with Mustard and Celery is a hearty, and delicious way to show you care. This wholesome recipe that takes 105 minutes to prepare includes succulent rump roast combined with savory vegetables for a dish you can be proud of. The aromas of this decadent dish will bring the family to the table and put smiles on their faces.

Ingredients

servings:

2 kilograms rump roast
4 onions (medium, purple and white)
1 bunch celery
whole grain mustard (to taste)
salt (to taste)
ground black pepper (to taste)
olive oil (to taste)
butter (to taste)

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Directions

1Preheat oven to 180 degrees Celsius.
2Season the meat with salt and pepper.
3Cover the entire piece with mustard.
4Heat some olive oil and butter in a non-stick frying pan, and sear the meat on both sides.
5Place the meat in baking pan with onions cut into half moons, and chopped celery, and drizzle with olive oil.
6Cover with aluminum foil and bake for 1 1/2 hours.
7Remove the foil after 1 hour and 15 minutes.
8For the sauce, put the onions, and any cooking juice that has formed in the blender, and grind finely.
9If necessary add a little more water, depending on desired consistency.
10Serve sliced with the sauce, and a side dish.