Grandpa Darrell’s Pot Roast and Veggies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 pound rump roast – untied
8 – 10 garlic cloves
1 – 2 tablespoons olive oil
4 -6 Tablespoons Pappy’s seasoning
Pepper
3 cups of water
˝ cup red wine – optional
1 large can of whole peeled tomatoes
4 Large onions – chopped into chunks
8 carrots, peeled and chopped into 2 inch chunks
4 large potatoes peeled and chopped into large chunks
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Directions: |
Directions:Trim fat off then cut slits into the roast and insert whole garlic cloves. Rub pepper and Pappy’s all over the roast. Heat olive oil in a large Dutch oven type pan and sear roast on all sides. Add water and cover. Bring to a boil then reduce to simmer. Let cook for 2 hours (feel free to check on it and turn it once in a while). Add wine and tomatoes and stir. Add carrots then add onions to the top of the roast. Cover and simmer for 1 more hour. Add potatoes and simmer 1 more hour. You may need to add more water. Try to keep at least 2 inches of liquid on the bottom of the pot. Check to see if the veggies are tender. If they are, you are ready to eat. If they are not, you can remove the roast and wrap in aluminum, then cook the veggies a little longer. Taste and season with salt and pepper if needed. |
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Number Of
Servings: |
Number Of
Servings:8 - 10 |
Preparation
Time: |
Preparation
Time:4 - 5 hours |
Personal
Notes: |
Personal
Notes: A favorite at the McGillis household!
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