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    Classic Pot Roast Recipe

    July 23, 2012 by G. Stephen Jones 1 Comment

    Jump to Recipe Print Recipe

    Pot Roast Recipe

    Billy Hector's Pot Roast

    This recipe comes from Billy Hector's mom. Who is Billy Hector you ask?

    Billy Hector is the leader of a rockin' blues band from where I grew up in New Jersey and according to the East Coast Rocker,

    Hector plays with guts and displays some of the best chops you'll see anywhere.

    Billy Hector's Pot Roast Recipe

    Those are guitar chops they are talking about and this guy is a great blues guitar player. If you are interested in hearing him play, check out his web site at http://www.billyhector.com I wonder if his mom has a good recipe for pork chops???

    Print Recipe

    Pot Roast

    Prep Time15 mins
    Cook Time3 hrs
    Total Time3 hrs 15 mins
    Course: Main Course
    Cuisine: American

    Ingredients

    • 4 pound rump roast
    • garlic powder to taste
    • parsley flakes
    • 2 tablespoons olive oil
    • 1 medium onion chopped into bite size pieces
    • 6 stalks celery chopped into bite size pieces
    • 6 carrots chopped bite size pieces
    US Customary - Metric

    Instructions

    • Preheat oven 400° F.
    • Score fat on rump in a criss-cross.
    • Rub with 1 tablespoon of balsamic vinegar.
    • Sprinkle roast with garlic powder & parsley flakes.
    • In roasting pan, brown all sides in 2 tablespoons olive oil.
    • With fatty side facing up, add chunks of carrot, celery, and onions around roast.
    • Add 1 to 1½ cups water.
    • Without lid, place in oven 10 minutes.
    • Cover with lid tightly, reduce heat to 350° F for 2½ to 3 hours depending on size. When pierced easily with fork, it is done.

    Notes

    Great with mushroom gravy and oven roasted rosemary/garlic potatoes!!!!

     

     

    « Roast New York Strip Steak
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    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

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    Comments

    1. jones

      July 02, 2013 at 10:20 am

      That looks like some real juicy meat. I think I'm going to give this a go tonight.

      Reply

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