PIEROGI POT ROAST RECIPE - (4.4/5)

Steps:

• 1. Wash and pat dry your rump roast. Lightly coat in flour and sprinkle with salt, pepper, and thyme. 2. Heat some vegetable oil in a Dutch Oven. Brown pot roast on all sides, taking care not to burn. Place roast with fat side down and add your onions. Continue to stir until onions begin to wilt. Add carrots, beef broth and water. Bring to a boil, ower to a simmer and cook with lid cropped for about 2 1/2 to 3 hours. 3. During the last 15 minutes of cooking time toss in the frozen pierogies. Bring the heat to a boil, lower again and crop lid again till done. 4. Remove meat, let rest 20 minutes before slicing. Serve with the carrots and pierogies, passing the sauce on the side.