Tuesday, February 19, 2013

Mom's French Pot Roast

4-5 lb. beef roast (I prefer Rump Roast)
1 can beef bouillon
1 can tomato sauce

Coat roast with flour and brown on all sides in small amount of oil using heavy dutch oven with cover.

Take off heat and add bouillon and tomato sauce.  May add sliced raw carrot, onions, and potatoes too, if desired.

Cook covered in 325 degree oven. One hour per pound.  More time is even better.

Remove vegetables and thicken sauce for gravy, if desired.

Reminder from my mom (since I call every time I make this to ask): approx. 1/2 lb. meat/person