Mother's Pot Roast Recipe
Ingredients
| Rump | 3 1/2 pound | |
| Garlic powder | 1/2 Teaspoon | |
| Seasoned salt | 1 Teaspoon | |
| Onions | 2 Medium, sliced | |
| Tomatoes | 3 | |
| Garlic | 2 Clove (5gm) |
Directions
MAKING
1. Rub garlic powder and seasoned salt into the meat.
2. Place in refrigerator for 1/2 hour.
3. Place onions and garlic in a food processor.
4. Push tomatoes through a strainer to rid them of seeds and place tomato pulp in food processor.
5. Puree.
6. Place meat in a large pot.
7. Cover with tomato sauce and simmer for 1 1/2 hours.
8. Turn meat and simmer about 1 1/2 hours more or until fork-soft.
9. Remove meat from pot to a wooden cutting board to cool.
10. Place sauce in refrigerator to allow fat to rise to top.
11. When meat is cool, slice.
12. Remove fat that has formed on the sauce and place meat back in the sauce.
SERVING
13. Warm and serve.
1. Rub garlic powder and seasoned salt into the meat.
2. Place in refrigerator for 1/2 hour.
3. Place onions and garlic in a food processor.
4. Push tomatoes through a strainer to rid them of seeds and place tomato pulp in food processor.
5. Puree.
6. Place meat in a large pot.
7. Cover with tomato sauce and simmer for 1 1/2 hours.
8. Turn meat and simmer about 1 1/2 hours more or until fork-soft.
9. Remove meat from pot to a wooden cutting board to cool.
10. Place sauce in refrigerator to allow fat to rise to top.
11. When meat is cool, slice.
12. Remove fat that has formed on the sauce and place meat back in the sauce.
SERVING
13. Warm and serve.
Chef
