Pot Roast(Student Favorite) - cooking recipe

Ingredients

1 Tbsp. vegetable oil
water
beef rump roast
Creole seasoning
salt
vinegar
2 Tbsp. Kitchen Bouquet
4 to 6 large white onions, cleaned and chopped
1 lb. carrots, cut in 2-inch pieces

Preparation

Heat oven to 350\u00b0.
Cut a pocket in the roast so that it can be seasoned in the center.
Cover roast inside and out with vinegar for tenderness.
Season roast well with Creole seasoning and salt.
Stuff roast with chopped seasoned onions and pour the rest of the chopped onions around the roast.
Heat oil and roast on stove top for just a few minutes to brown all sides.
Add 1 cup water and Kitchen Bouquet.
Cover and bake for 3 hours, checking every 30 minutes or so and covering with juices.
Roast should stay very moist because of the onions, but if needed, a little water can be added.
Add chopped seasoned carrots and cook for another hour.
Add chopped seasoned potatoes and cook until tender.
Roast should be baked until it separates with a fork.