Ingredients: |
Ingredients: 1 (3 to 4 pound) Rump Roast, it is always tender and slices beautifully, no other choice works as well
2 tablespoons, approximately, Canola oil
1 onion, halved
4 to 6 white rose potatoes, peeled and halved
1 large bunch carrots, peeled and cut in half or thirds, depending on the size
Lawry's Seasoning Salt
1 cup water
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Directions: |
Directions:Pre-heat oven to 350 degrees.
Sprinkle seaoning salt on all sides of roast. In a large roasting pan that has a tight cover; heat 2 tablespoons of the oil over medium high heat. Braise the meat on all sides. Pour in the cup of water. Turn off stove fire. Place potatoes and carrots around and on top of roast with the halved pieces of onion placed on top of roast first. (I always liked lots of the vegetables, so roast was covered with them). Pour cup of water over the potatoes and carrots. Then sprinkle veggies generously with Lawry's Seasoning salt. Cover and place in oven. Cooking time 3 to 4 hours, depending on size of roast.
Serve with roast gravy, made from the drippings mixed with a small amount of flour and water. So satisfying. |
Personal
Notes: |
Personal
Notes: Growing up loving the Lord and following His teachings, we spent every Sunday morning and evening and Wednesday night, going to church. We soon discovered there was nothing better than coming home from church on Sunday's to the smell of a delicious pot roast cooking in the oven. Just an old time country dinner.
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This recipe for Ol' Time Sunday Dinner is from