Grandma Lyn with Emily
POT ROAST
From Lyn Sewell
3-4 pound boneless chuck or rump roast
Several onions, potatoes, carrots
Wash roast and place in large baking pan. Peel potatoes and carrots, clean onions and
cut in quarters. Place vegetables all
around the meat. Salt and pepper to
taste.
Cover and bake for about 3-4 hours at 300
degrees. You can experiment with
this until you find how long and what temperature to cook on. Sometimes I roast at about 250-275 degrees
for about 5 hours (especially on Sundays)!
Take the cover off for the last few minutes to allow some browning.
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