How To Cook A Pot Roast In The Oven

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Roast, covered, for hours. Remove celery with slotted spoon discard. Add desired vegetables around roast. Roast, uncovered, for minutes more or until meat and vegetables are tender, spooning juices twice during roasting. Using a slotted spoon, remove meat and vegetables to a serving platter..Place the roast back into the pot and add enough beef stock to cover the meat halfway. Add in the onions and the carrots, along with the fresh herbs. Put the lid on, then roast for hours for a pound roast. For a pound roast, plan on hours. The roast is ready when it’s fall apart tender..Preheat oven to degrees F degrees C . In a large mixing bowl, combine the flour and black pepper to taste. Dredge the rump roast in the flour and cover evenly. Shake off excess. In a large pot over medium high heat, melt theer and brown the roast on all sides. Place in a quart c.erole dish with lid..Cook in the oven for minutes at degrees F degrees C . Reduce the heat to degrees F degrees C , and cook for hours. Remove roast to a platter to rest for minutes. Slice, and top with onions and gravy..

In a large pot over medium high heat, melt theer and brown the roast on all sides. Place in a quart c.erole dish with lid. In a small bowl, combine the soup mix, .Cook in the oven for minutes at degrees F degrees C . Reduce the heat to degrees F degrees C , and cook for hours. Remove roast to a platter to rest for minutes. Slice, and top with onions and gravy..

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