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Slow Cooked Pot Roast Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
2 T. butter
4 lb. rump roast (or similar)
2 stalks celery, chopped
2 c. beef stock
A LOT of ground pepper (substituted for 20 peppercorns)
1 chopped onion
1 clove garlic
1 tsp. salt
Directions:
Directions:
Preheat oven to 325º. Melt butter in Dutch oven and sear meat all over. ( I seasoned with flour, salt and pepper and then sear).

Take out meat. Add onion, celery, garlic, peppercorns (or ground pepper) to the pot & sauté for 5 min., or until the onions start to brown.

Put roast back in pot. Add beef stock and salt. Cover and place back in the oven for 4 hours. Every ½ hour baste the meat with stock so it does not dry out & sometimes turning it on a different side.

Remove meat; strain the stock. Keep the stock but discard the veggies. Using two forks, shred the roast apart into bite size chunks. Put meat back into pot and pour stock over it. You might need to add more stock. Put covered pot back into over and cook 40 minutes more.

 

 

 

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