POT ROAST
I could never make a decent pot roast, so I finally asked my butcher to give me the most expensive roast he could so it would come out tender. He told me I didn't have to have an expensive one...just cook it right. So I ended up with a bottom round rump and followed his instructions. He was right...I cooked it the way he suggested and wow...what a difference. I won't cook one any other way nowl. This is really tender and juicy. You really can cut it with a fork!. We enjoy this with egg noodles or mashed potatoes. Make sure you DO NOT season it before the browning process as this will burn the spices and causes a burnt flavor. If you want to add veggies, put them in after the browning process.
Provided by Mishkapett
Categories Roast Beef
Time 1h35m
Yield 1 roast, 4-5 serving(s)
Number Of Ingredients 5
Steps:
- Place the roast in a roasting pan that has a lid, but don't use the cover yet.
- Sprinkle the salt and pepper only on the roast, coating it on all sides.
- Place the pan, uncovered in a 500* oven for 20 minutes to brown.
- Remove the pan from the oven and sprinkle the Goya Sazon packets all over the meat, trying to get all the surfaces along with the garlic.
- Add the broth to the bottom of the pan trying not to pour it right on the meat.
- Cover the pan and place it back into the oven with the lid on and turn the temperature down to 325* and cook for 20 per pound. If you like a more rare roast, deduct the last 20 minutes and remove it from the oven.
- Allow the roast to sit, covered, for about 10-15 minutes before slicing. Be sure to cut across the grain as with any roast.
- You can make gravy from the juice or use it as an au jus. Enjoy!
Nutrition Facts : Calories 4.8, Fat 0.1, Cholesterol 0.1, Sodium 72, Carbohydrate 0.7, Protein 0.4
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