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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Sunday Dinner Pot Roast Recipe

5 stars - based on 1 vote
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This recipe for Sunday Dinner Pot Roast is from Eating and Cooking with the Guzman Family, 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:  
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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