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Katie's Pot Roast Recipe

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

Contributor:  
Contributor:  
Katie and David Nelson
Added: Tuesday, February 1, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 pound beef rump roast (Fat layer needs to be on a flat side)
3 large potatoes (thinly sliced)
3 to 4 large carrots (chopped)
3 celery sticks (chopped)
1 med to large onion cut into quarters
6 cloves of garlic, sliced lengthwise
cup water
Salt, pepper & cayenne pepper all to taste

Directions:
Directions:
Combine potatoes, carrots, celery and about of your garlic slices in the crock pot. Place the roast in the center flipping it so that the fat layer is on top. Cut into the roast through the fat layer making small pockets, then fill them with the rest of the garlic slices. Sprinkle salt, pepper and cayenne pepper on the roast and pour cup of water on the top. (If too much of the seasoning gets washed off the roast, then add a bit more.) Cover and cook on low for 8 hours then add the onion quarters and another cup of water. Re-cover and cook for 2 more hours. Once this is done, you should be able to spoon the fat layer off the meat and discard.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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