Pot Roast

3-4 pound beef rump or chuck roast (you can also use arm roasts)
1 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon paprika
1 tablespoon instant minced onion (can substitute onion powder, but use half as much)
1 cup beef stock

In a bowl, combine salt, seasoned salt, pepper, paprika and minced onion. Rub all sides of the meat with this mixture. In a slowcooker or crock pot, combine seasoned beef with onion and bouillon. Cover and let cook on low for 8-10 hours (50-60 minutes in pressure cooker) or until meat is tender. 4. Remove from pot; slice.

Notes:
If gravy is preferred (the plain juices are phenomenol though) thicken juices with flour dissolved in a small amount of cold water after removing meat from pot. For more on making gravy, see our gravy primer.

If desired, vegetables such as potatoes, carrots, white onions, celery, mushrooms or turnips may be added with the bouillon and cooked at the same time.

Source:
FabulousFoods.com


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