"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Slow Cooked Pot Roast Recipe

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

Tisha Houle (Kris Nutter Houle)
Added: Tuesday, June 17, 2008


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

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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