Pot Roast

July 23, 2012 1 Comment

Pot RoastBilly 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.”

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???

Pot Roast

Prep Time: 15 minutes

Cook Time: 3 hours

Total Time: 3 hours, 15 minutes

Yield: depends

Pot Roast


Rump roast 3-6 lbs.

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

5 - 6 carrots - chopped bite size pieces

How To Prepare At Home

Preheat oven 400 degrees.

Score fat on rump in a criss-cross. Rub with 1 Tbl. balsamic vinegar.

Sprinkle roast with garlic powder & parsley flakes.

In roasting pan, brown all sides in 2 Tbl. olive oil.

With fatty side facing up, add chunks of carrot, celery, and onions around roast.

Add 1 to 1 1/2 Cups water.

Without lid, place in oven 10 minutes.

Cover with lid tightly, reduce heat to 350 degrees for 2 ½ to 3 hours depending on size. When pierced easily with fork, it is done.

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


Last modified on Tue 15 July 2014 9:06 am

Filed in: Beef Recipes

Comments (1)

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  1. jones says:

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

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