Pot Roast
Pot Roast is an moderately easy dinner. Made with 6 lb. bottom round or rump roast, 1 can college inn beef broth, 2 tbsp. cooking oil, 1 medium size onion, sliced and 3 carrots, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π¨βπ³ Instructions
Season meat with garlic powder, black pepper, generously on all sides.
In 8-quart Dutch oven on top of stove, brown meat on all sides in hot cooking oil for about 5 minutes, keeping cover on.
Lower heat to medium.
Add sliced onions until brown.
Add broth and Worcestershire sauce.
Simmer pot roast for 3 to 4 hours.
The last 45 minutes of cooking time, add diced celery, carrots and chopped parsley.
When vegetables are tender, remove meat and keep warm.
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