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Home > Recipes > Main Dishes > Meat > Pot Roast

Pot Roast

3 T of flour
S & P
3-4 pound rump roast or brisket

Combine flour, salt and pepper and rub onto all sides of roast.

3 T of olive oil
1 onion, sliced
4 cloves garlic, whole

Lightly brown onion and garlic cloves, remove with slotted spoon and set aside. In same oil, brown pot roast on all sides. When brown, add spices below and let cook for 2-3 more minutes, then add beef stock and sauteed onions and garlic. Transfer to crock-pot and cook on low for 7 hours.

1 tsp of allspice
1/2 tsp clove
1 tsp dried ginger
2 tsp cinnamon
2 tsp of mild chili powder
3/4 cup of beef stock




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