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Grammy's Pot Roast Recipe

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This recipe for Grammy's Pot Roast is from Hunt to Harbor: A Charm City Cookbook, 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 pound rump roast
3 beef bouillon cubes
3 cups water
1 onion (can be white or yellow)
Garlic powder
Pepper
Flour (for roux)

(*roast can be any size; ingredients can be adjusted accordingly. If using four pounds of meat, add four bouillon cubes and four cups of water. These measurements are approximates.)
Directions:
Directions:
Preheat oven to 350 degrees.

Microwave three beef bouillon cubes in three cups water for one minute. Break up any remaining big chunks with a fork. Meanwhile, sprinkle pepper and garlic powder on all sides of beef, and brown it in an 8-quart Dutch oven. Once browned, add the beef bouillon water and whole onion into the pot with the meat fat side up.

Bake at 350 degrees; for a three and a half pound roast, bake for three and a half hours. (A four pound roast should bake for four hours; adjust baking time according to weight of the roast.) When the roast is done, remove the whole onion. Boil leftover juices, add a flour and water roux, and mix continuously to make a gravy.

Serve with mashed potatoes.

 

 

 

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