"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Sunday Dinner Pot Roast Recipe

5 stars - based on 1 vote
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This recipe for Sunday Dinner Pot Roast, by , is from Eating and Cooking with the Guzman Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
nelly guzman
Added: Monday, August 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 to 5 lb beef rump roast
2 tbsp salad oil
2 tbsp margarine or butter
1 small onion sliced
3 cloves garlic, crushed
1 tsp dried thyme leaves
1 tsp dried marjoram
1-4 bay leaves (depending on size)
8 whole black peppercorns
1 tsp salt
1 can (10.5 ounces) condensed beef broth, undiluted
8 halved, pared carrots
12 small onions, peeled

Directions:
Directions:
Wipe pot roast with paper towels and then place into hot oil with butter in a 5 qt Dutch oven or heavy kettle over medium heat. Add onions and brown roast turning roast with spoons so as not to pierce the meat. Brown on all sides about 20-25 minutes.To the drippings then add the garlic, thyme, marjoram, bay leaves, black pepper and salt. Stir ingredients then add the beef broth. Bring to a boil, then reduce the heat to simmer and cover for 2 to 2and a half hours stirring every 30 minutes so it can cook evenly. After two hours add the vegetables -carrots, onions.

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Number Of Servings:
Number Of Servings:
This could serve 10 but in this family I would say 8.
Preparation Time:
Preparation Time:
3 to 4 hours
Personal Notes:
Personal Notes:
I have used this recipe 1977 when I purchased the McCalls Cooking School book. Since then I have changed things a bit to suit our tastes. I also add potatoes with the carrots and onions toward the end - I have peeled russet potatoes and cut in half - about 2 inches in size. This makes a great one pot meal for those cold winter evenings. Enjoy!

 

 

 

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