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Daddy's Pot Roast & Gravy Recipe

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This recipe for Daddy's Pot Roast & Gravy is from The Bain-Hensley Family Cookbook 2013, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3-4 lbs. beef rump roast
1-2 tablespoons cooking oil
dash of salt and pepper
Vidalia onions, quartered
celery stalks, chopped
large carrots, chopped
Irish potatoes (long shape) quartered and chopped
2 packages onion soup mix
2 cans cream of mushroom soup
2 packages McCormick Brown Gravy mix
2 soup cans of water (add more as needed)

Skillet
Roasting pan
Pam or other cooking spray
Aluminum foil
Directions:
Directions:
1) Heat oil in a skillet.
2) In the hot oil, sear or brown the roast on both sides.
3) Coat the inside of the roasting pan with cooking spray.
4) Place the roast in the pan; surround with potatoes, carrots, onions, and celery.
5) Add the onion soup mix, cream of mushroom soup, brown gravy mix and water.
6) Cover pan with aluminum foil to hold in the moisture.
7) Bake a 350º for approximately 3-4 hours. The length of time depends on the weight of the roast.
8) While baking, check on gravy consistency often.
9) Bake until roast is tender and done.
Personal Notes:
Personal Notes:
Darlene says: "Rump roast is a choice prime cut of beef. This was Bob's favorite all the years of our marriage. Prepared and served with love for 38 years and even now for our daughter Thea and others to appreciate."

 

 

 

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