Wipe off roast with damp paper towel.
In an oven safe pot w/lid brown both side of the roast, using
Preheat Oven to 350F degrees.
Wash
rge oven safe pot or dutch oven. Sear all sides of the roast in
POT ROAST: Use a metal skewer to
Preheat oven to 300 degrees F (150 degrees C).
Place roast in
n a large Dutch oven or any pot with a tight-fitting
twine.
For the pot roast:
Cut the beef into
(mixture will be thick) except pot roast.
Divide potato mixture into
Preheat oven to 350 degrees F.
Cut the pot roast into small cubes
b>roast dry and season with salt and pepper. In a Dutch oven
Heat oven to 325\u00b0.
Coat roast with flour.
In nonstick Dutch oven, brown roast in oil; remove.
Add water, vinegar, and broth mix to pot and cook 1 minute stirring.
Return roast to pot; sprinkle with salt and pepper.
Place vegetables around roast. Cover.
Bake 2 3/4 hours or until tender, turning once.
Remove roast and slice.
Return beef to pan and simmer 5 minutes.
Place pot roast on rack in Dutch oven or roasting pan. Combine mushroom mix, apricots and salt and spread over roast. Cover tightly and cook in slow oven (325\u00b0) for 2 hours.
Preheat an oven to 350 degrees F (175
Place roast in shallow baking dish or pan with 2 cups water, salt, pepper, garlic and pot roast mix.
Put in oven at 325\u00b0 for about 2 hours or until tearing tender.
Peel and cut up potatoes; place them and the carrots, green beans and onions in with the roast and 1 cup of water.
Cook for about 1 hour, until vegies and potatoes are cooked.
Serves 4 people.
Serve with a salad for a full meal.
Combine flour and pepper; dredge pot roast.
In a Dutch oven, brown roast in oil.
Drain.
Add water, tomatoes, caraway seed, onion soup mix and bay leaves.
Bring to a boil.
Reduce heat; cover tightly and simmer for 2 to 3 hours or until roast is tender.
Remove to a warm platter.
Discard bay leaves.
Trim separable fat from roast.
Rub 1 side with
Preheat the oven to 375 degrees.
Season roast with steak seasoning.
In a cast iron pot with a tight fitting lid sear the pot roast well.
Add the rest of the ingredients.
Mix up the sauce ingredients and pour over meat and veggies.
Cover, and bake for 3 hours.
Remove veggies and meat to a warm platter and thicken the sauce as desired.
Sprinkle the parsley over the plated meat and veggies and pass the sauce.
Place pot roast in a roasting pan, can be frozen, pour in the water. Add bouillon cubes, liquid smoke and onions to the water. Bake at 225\u00b0f. 110\u00b0c. gas mark 1/4 for 4-6 hours. Remove from oven, add potatoes, return to the oven and bake for a further 2 hours. Roast should be tender and fall apart. Baste periodically during cooking time. Shread the beef on a platter to serve.
r>pot roast with salt and pepper.
In a Dutch oven, heat