| This recipe is liked by 1 person(s). |
Mom's Pot Roast
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 2 TB | butter |
| 4 LB | rump roast |
| one | chopped onion |
| 2 stalks | chopped celery |
| 2 | bay leaves |
| 2 | carrots, sliced |
| 3 large cloves | garlic, chopped |
| 20 | whole peppercorns,, (optional) |
| 2 tsps each: | |
| parsley | |
| thyme | |
| 3 cans | beef broth, set one can aside for the gravy |
| 1 tsp | salt |
| pepper | |
Brown meat in butter in a oven proof pan. Set meat aside. Saute the vegetables in the same pot for 5 minutes. Put meat back in pan and add 1/2 tsp salt and 2 cans of beef broth. Cover and bake in 325 oven for about 4 hours or until meat is tender enough to tear apart. Baste meat every half hour or so while baking.
Using two forks, shred meat into bite size pieces. Bake for another 40 minutes. This step is important as it tenderizes the meat and makes it more flavorful.
*For the gravy, strain the broth or use a ladle and add one can more of beef broth. Sprinkle 1/3 cup flour in a medium saucepan and stir in liquid. Simmer until thicken and add salt and pepper, to taste. Remove from heat.
Serve the pot roast and vegetables on a bed of mashed potatoes and pour gravy on top. Serve with homemade biscuits :)
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe