Pot Roast

1. 1

   Place the roast in a roasting pan that has a lid, but don't use the cover yet.

2. 2

   Sprinkle the salt and pepper only on the roast, coating it on all sides.

3. 3

   Place the pan, uncovered in a 500* oven for 20 minutes to brown.

4. 4

   Remove the pan from the oven and sprinkle the Goya Sazon packets all over the meat, trying to get all the surfaces along with the garlic.

5. 5

   Add the broth to the bottom of the pan trying not to pour it right on the meat.

6. 6

   Cover the pan and place it back into the oven with the lid on and turn the temperature down to 325* and cook for 20 per pound. If you like a more rare roast, deduct the last 20 minutes and remove it from the oven.

7. 7

   Allow the roast to sit, covered, for about 10-15 minutes before slicing. Be sure to cut across the grain as with any roast.

8. 8

   You can make gravy from the juice or use it as an au jus. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.