Description
This super simple pot roast is perfect as the weather gets chilly! Easy and delicious, it will warm your belly on a cold winter day.
Ingredients
- 3 whole Carrots
- 3 whole Medium Red Potatoes
- 2 pounds Beef Round Boneless Rump Roast
- 6 dashes Worcestershire Sauce
- 2 cubes Beef Bouillon
- Salt And Pepper, to taste
Preparation
Wash and cut carrots and potatoes into medium sized chunks. Season all sides of the meat with salt and pepper. Place meat and vegetables in a Dutch oven or large pot. Add salt and pepper to the vegetables. Add Worcestershire sauce and the bouillon cubes. Cover with water to about 1 inch above the meat and vegetables, to allow for evaporation.
Bring to a boil over high heat. Reduce heat to medium and cook covered for 5-6 hours or until meat falls apart and vegetables are tender.
Serve with bread. I like garlic bread or simple bread with butter. You will need to add salt and pepper to taste after the dish is complete!
