A very simple, classic pot roast recipe where a chuck or rump roast is browned and then slow-cooked with a whole onion and green pepper until tender.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 (3 to 5-pound) | Chuck Roast or Rump Roast |
| 1 whole | Onion |
| 1 whole | Green Pepper |
| Optional | A little Fat (e.g., oil or bacon grease) |
Instructions
1. In a heavy iron skillet or a heavy-bottomed pot, brown the roast well on all sides over medium-high heat. If your pot is not non-stick, add a little fat if necessary to prevent burning. 2. Once the meat is browned, add the whole onion and whole green pepper to the pot. 3. Cover the pot, reduce the heat to low, and let it cook slowly until tender. 4. The meat will release its own juices, but it must be watched carefully to ensure the liquid doesn’t boil away and cause the meat to burn. 5. Cook for approximately 3 hours, or until the roast is fork-tender.
Note
A handwritten note on the card suggests “rump roast” as an option for the cut of meat.
