Pot Roast(Student Favorite) – a delicious recipe with vegetable oil, water, beef rump roast, seasoning, salt, vinegar. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat oven to 350u00b0.
2
Cut a pocket in the roast so that it can be seasoned in the center.
3
Cover roast inside and out with vinegar for tenderness.
4
Season roast well with Creole seasoning and salt.
5
Stuff roast with chopped seasoned onions and pour the rest of the chopped onions around the roast.
6
Heat oil and roast on stove top for just a few minutes to brown all sides.
7
Add 1 cup water and Kitchen Bouquet.
8
Cover and bake for 3 hours, checking every 30 minutes or so and covering with juices.
9
Roast should stay very moist because of the onions, but if needed, a little water can be added.
10
Add chopped seasoned carrots and cook for another hour.
11
Add chopped seasoned potatoes and cook until tender.
12
Roast should be baked until it separates with a fork.
120
kcal
Calories
4
g
Fat
20
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 Tbsp. vegetable oil, water, beef rump roast, Creole seasoning, and more.
Yes, Pot Roast(Student Favorite) falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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