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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pot Roast Recipe

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This recipe for Pot Roast, by , is from The Pettit Family Cookbook Project, 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!

Contributor:  
Contributor:  
Carol (Crowe) Pettit

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 RUMP roast
1 good sized sweet onion chopped
Worcestershire Sauce
Beef broth
salt, pepper
extra virgin olive oil
gravy flour

Directions:
Directions:
1. Rinse off the meat and then coat in the Worcestershire Sauce and then sprinkle with salt and pepper.

2.. In large electric fry pan brown rump roast on all sides.remove rump roast.
3. brown onions in meat and olive oil drippings, move the onions to the sides on the pan and place the rump roast back in the pan (not on top of the onions or the onions will burn).
4. Add 2 cans of College Inn Beef broth
5. Cook slowly (keeping the temp high enough to cook but too low to boil).
5. When the meat is tender when pierced by a fork or knife, remove and make the gravy.
6. The gravy is made by removing any excess grease and then adding gravy flour.. Then beef broth and salt and pepper to taste.

Personal Notes:
Personal Notes:
Favorite birthday dinner in our house!

 

 

 

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