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. Pierce several times with times of a fork. Place is a large skillet or Dutch 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 and simmer for 3 hours or until tender.

This is cooked on top of the stove and not in the oven. (I have cooked it in the oven at 350 degrees F. for 3 hours so I would not 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 of cooking time if desired.

Serves 6 to 8

Contributed by :
* PressureCookerRecipes Y-Group