Pot Roast

Name: Pot Roast
Ingredients: 6 lb. bottom round or rump roast; 1 can College Inn beef broth; 2 Tbsp. cooking oil; 1 medium size onion, sliced; 3 carrots; 2 stalks celery; 3 sprigs chopped parsley; 1 Tbsp. garlic powder; 1 Tbsp. Worcestershire sauce; 1 tsp. ground black pepper

10 ingredients

8 steps

Ingredients

6 lb. bottom round or rump roast
1 can College Inn beef broth
2 Tbsp. cooking oil
1 medium size onion, sliced
3 carrots
2 stalks celery
3 sprigs chopped parsley
1 Tbsp. garlic powder
1 Tbsp. Worcestershire sauce
1 tsp. ground black pepper

Directions

1

Season meat with garlic powder, black pepper, generously on all sides.
2

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.
3

Lower heat to medium.
4

Add sliced onions until brown.
5

Add broth and Worcestershire sauce.
6

Simmer pot roast for 3 to 4 hours.
7

The last 45 minutes of cooking time, add diced celery, carrots and chopped parsley.
8

When vegetables are tender, remove meat and keep warm.