1 boneless (4-pound) beef rump roast
2 tbsp all-purpose flour
1 tsp seasoned salt
1 1/2 tsp pepper
3 tbsp garlic spread*
3 tbsp vegetable oil
2 cup water
2 tsp worcestershire sauce
3 medium carrots, cut into 1/2-inch pieces
3 medium potatoes, quartered
3 medium onions, cut into wedges
1 all-purpose flour
A Recipe for
Garlic Pot Roast
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| Edward Abbey |
Life is uncertain. Eat dessert first. |
| Ernestine Ulmer |
I'm like old wine. They don't bring me out very often, but I'm well preserved. |
| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
This Recipe for Garlic Pot Roast is one of thousands in the Recipes-to-go Meat Cookbook.
The seven deadly sins ... Food, clothing, firing, rent, taxes, respectability and children. Nothing can lift those seven milestones from man's neck but money; and the spirit cannot soar until the milestones are lifted. |
| George Bernard Shaw |
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Coffee is a beverage that puts one to sleep when not drank. |
| Alphonse Allais |
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
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This is a recipe for Garlic Pot Roast from the recipe cookbook of Recipes-to-go (Meat)
Food Tip |
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." |
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Food Tip |
Food Tip |
Herb Tip |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
* Garlic spread can often be found in your supermarket's condiment
section.
Trim excess fat from roast. Stir together 2 tablespoons flour, salt,
and pepper; rub on roast. Heat garlic spread and oil in a large Dutch
oven over medium-high heat; add roast, and brown on all sides. Add 2
cups water and Worcestershire sauce. Bring to a boil; cover, reduce
heat to medium, and simmer 1-1/2 hours.
Add vegetables; cover and simmer 1 hour or until roast is tender and
vegetables are done. Remove roast and vegetables with a slotted spoon.
Measure drippings, and return to Dutch oven. Whisk together 1
tablespoon flour and 2 tablespoons water for each cup of drippings;
whisk in-to drippings in Dutch oven. Cook over medium heat, whisking
constantly, until thick and bubbly. Serve with roast.
Slow Cooker (Crockpot) Method: Brown roast, if desired, and cut to
fit in a slow cooker. Place vegetables in cooker. Place meat over
vegetables. Cover and cook on LOW 10 to 12 hours.
Serves: 10
Garlic Pot Roast Recipe brought to you by Recipes To-Go