Jess's Pot Roast
Rub roast with various spices (garlic powder, "Italian" spice, salt and black pepper)
Brown in skillet on all sides
Put in large pot fattest side up
Add a whole onion, quartered
4 or 5 garlic cloves
2 or 3 bay leaves
1 bottle low sodium soy sauce
1 can of beef broth
a few tablespoons Worcestershire sauce
water enough to "almost" cover roast
Bring liquid to boil. Once boiling, cover and reduce heat but keep at a low boil.
Cook for 1 hour for each pound of the roast.
About half-way through, flip roast and lay a few pats of butter on top so they melt over the roast.
Liquid will have reduced. Only add more if it is less than half-way up the roast, but don't cover it.
30 to 60 minutes before roast is done, add vegetables like cut carrots and potatoes.
Submitted by: Evilynn on December 9, 2011, 1:49 am
This recipe is included in
2 recipe books.
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