Pot Roast
Ingredients
- 4 pound rump roast
- garlic powder to taste
- parsley flakes
- 2 tablespoons olive oil
- 1 medium onion chopped into bite size pieces
- 6 stalks celery chopped into bite size pieces
- 6 carrots chopped bite size pieces
Instructions
- Preheat oven 400° F.
- Score fat on rump in a criss-cross.
- Rub with 1 tablespoon of balsamic vinegar.
- Sprinkle roast with garlic powder & parsley flakes.
- In roasting pan, brown all sides in 2 tablespoons olive oil.
- With fatty side facing up, add chunks of carrot, celery, and onions around roast.
- Add 1 to 1½ cups water.
- Without lid, place in oven 10 minutes.
- Cover with lid tightly, reduce heat to 350° F for 2½ to 3 hours depending on size. When pierced easily with fork, it is done.
Notes
Great with mushroom gravy and oven roasted rosemary/garlic potatoes!!!!