"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Pot Roast Recipe

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This recipe for Pot Roast, by , is from The Sgambati Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mom
Added: Tuesday, April 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3-4 lb roast (sirloin tip)
3 beef bouillon cubes
1 T Worcestershire sauce
1 medium onion, quartered

Directions:
Directions:
Place roast in large pot. Place 4 cups water, bouillon cubes and Worcestershire sauce in pot. Cut 2" - 3" hole in middle of roast and place quartered onion inside (as much as possible). Place remaining onion, if any, on top of roast.

Cover and bring to a boil. Then reduce heat to a simmer and cook, slowly, for 4-5 hours, replacing water as needed.

Roast will become very tender and flakey. To serve, remove twine on roast and cut away sections using fork or knife.

Serve with mashed potatoes and vegetable of your choice.

Personal Notes:
Personal Notes:
If you can't find a sirloin tip, you can use a rump roast, but you will have to bind it with twine.
The leftovers of this roast make the basis for a wonderful beef barley soup.

 

 

 

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