Best-ever Pot Roast

Best-Ever Pot Roast

An Old One Found In

Bill's Recipe Folder.

Lost The Source or Never Had It.

An Hour in a Pressure Cooker Would

Sure Shorten The Cooking Time


 * 1      4-Pound Rump Roast or Your Favorite Roast
 * 2      Teaspoons meat tenderizer
 * 2      Teaspoons Seasoned salt
 * 1/2 Teaspoon black pepper

flour
 * 2      Tablespoons oil
 * 1      Cup water
 * 1      bay leaf
 * 1/2 Teaspoon basil Leaves

Allow Roast to Stand at Room Temperature to Warm up Slightly.Moisten Surface, Then Sprinkle With meat tenderizer. PierceSeveral Times With Times of a Fork. Place is a Large Skillet orDutch Oven That Has a Cover.

Sprinkle With Seasoned salt And pepper; Dust Lightly With flour.Slowly Brown All Sides in Hot oil. Add Remaining Ingredients AndSimmer For 3 Hours or Until Tender.

This is Cooked on Top of The Stove And Not in The Oven. (i HaveCooked it in The Oven at 350 Degrees F. For 3 Hours so i WouldNot Have to Watch it so it Wouldn't Start to Dry Out And Burn.)

carrots, potatoes And onions May be Added The Last 45 Minutes ofCooking Time if Desired.

Serves 6 to 8

contributed by :
* Pressurecookerrecipes Y-Group