Tuesday, October 18, 2005

Best-Ever Pot Roast

Best-Ever Pot Roast

1 4-pound rump roast or your favorite roast
2 teaspoons meat tenderizer
2 teaspoons seasoned salt
1/2 teaspoon black pepper
2 tablespoons oil
1 cup water
1 bay leaf
1/2 teaspoon basil leaves

Allow roast to stand at room temperature to warm up slightly.
Moisten surface, then sprinkle with meat tenderizer. Pierce
several times with times of a fork. Place is a large skillet or
Dutch Oven that has a cover.

Sprinkle with seasoned salt and pepper; dust lightly with flour.
Slowly brown all sides in hot oil. Add remaining ingredients and
simmer for 3 hours or until tender.

This is cooked on top of the stove and not in the oven.
Carrots, potatoes and onions may be added the last 45 minutes of
cooking time if desired.

Serves 6 to 8.

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