Pot Roast With Rhubarb Sauce Recipe
Ingredients
| 1 (4-pound) lean boneless rump roast | ||
| Dried rosemary | 1 Teaspoon, crushed | |
| Garlic powder | 1/2 Teaspoon | |
| Vegetable cooking spray | ||
| Onion | 1 Small, sliced | |
| 1 teaspoon beef-flavored bouillon granules | ||
| Hot water | 1 Cup (16 tbs) | |
| Rhubarb Sauce | ||
Directions
Trim fat from roast.
Combine rosemary and garlic powder; rub over entire surface of roast.
Coat an ovenproof Dutch oven with cooking spray; place over medium-high heat until hot.
Add roast; cook until browned on all sides.
Place onion slices over roast.
Combine bouillon granules and water; pour over roast.
Cover and bake at 350° for 2 1/2 hours or until roast is tender.
Transfer roast and onions to a serving platter, using a slotted spoon.
Combine rosemary and garlic powder; rub over entire surface of roast.
Coat an ovenproof Dutch oven with cooking spray; place over medium-high heat until hot.
Add roast; cook until browned on all sides.
Place onion slices over roast.
Combine bouillon granules and water; pour over roast.
Cover and bake at 350° for 2 1/2 hours or until roast is tender.
Transfer roast and onions to a serving platter, using a slotted spoon.
Chef
