season both sides of roast with salt and pepper.
brown meat in large heavy pot or dutch oven on high
heat in 1/4 c of dressing. turning to brown all
sides. add onion, stir to brown
add remaining dressing, potatoes, carrots and
enough water to come 3/4 of the way up meat. bring
to boil, cover, reduce heat to low. simmer 2 hrs or
until meat and vegetables are tender
remove meat from pa, slice meat thinly against the
grain. serve meat and vegetables topped with pan
gravy. sprinkle with copped parsley just before
serving.
you can also cook the roast in a slow cooker for 5-
6hrs
Originally Submitted
2/1/2013
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