My sister with her daughters and granddaughters
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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