Sunday Pot Roast
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
12-15 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 5-pound rump roast 1 tablespoon brown sugar 2 teaspoons garlic powder
2 tespoons onion powder 1-1/2 teaspoons seasoned salt 1 teaspoon pepper
3 tablespoons vegetable shortening 1 large onion, chopped 2 stalks celery, sliced
1 green bell pepper, seeded and chopped 3 garlic cloves, chopped 2 cups water
1/4 teaspoon dried basil 1/4 teaspoon dried oregano 1 bay leaf
2 cups whole mushrooms, cleand and stemmed 1 cup cold water 3 tablespoons all-purpose flour
2 cups beef broth



1 Wash roast and pat dry. Mix together the next 5 ingredients and use to season the roast. If possible, refrigerate overnight. Melt shortening in a deep, heavy pot over medium-high heat. When a drop of water can dance in the pot, add the roast and brown on all sides. The sugar helps the meat to brown to a nice rich color. Remove the meat from the meat from the pan and add the onion, celery, bell pepper, and chopped garlic. Saute lightly and return the roast to the pan. Add 2 cups water, basil, oregano, and bay leaf to pot. Cover and simmer over low heat for 3 or 4 hours. Add more water as required to keep the roast from sticking. Approximately 15 minutes before the roast is done, add mushrooms and allow to cook an additional 15 minutes. When the roast is done, remove it from the pot. Retrive 1/2 cup of juice, and add to it the cold water and the flour, mixing well to ensure there are no lumps. Return this mixture and beef broth to the pot and stir over low heat until gravy boils, about 2 minutes. Thicken gravy by adding more flour-water paste. Thin gravy by adding water. Allow roast to cool, slice thin, and return to hot gravy and reheat. May be sliced thin and served cold with horseradish sauce at a picnic.

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