My Favorite Pot Roast Recipe
Ingredients
| Bottom round roast | 4 Pound | |
| Soft butter | 2 Tablespoon | |
| Salt | 2 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| Lemon | 1 Large, unpeeled | |
| Onions | 2 Medium, thinly sliced | |
| Ketchup | 1 Cup (16 tbs) | |
| Tarragon | 1/2 Teaspoon | |
| Red wine | 1/4 Cup (16 tbs) |
Directions
Place meat in a large baking dish.
Rub top with softened butter or with oil.
Season with salt and pepper.
Cover with slices of lemon and onion.
Combine remaining ingredients and pour over meat.
Cover tightly so the meat will steam tender.
Cook in a 350°F (180°C) oven for 2 to 3 hours or until tender.
Rub top with softened butter or with oil.
Season with salt and pepper.
Cover with slices of lemon and onion.
Combine remaining ingredients and pour over meat.
Cover tightly so the meat will steam tender.
Cook in a 350°F (180°C) oven for 2 to 3 hours or until tender.
Chef
