Pot Roast

• 4 -6 lbs bottom beef round rump roast
• 2 (1/4 ounce) packets Sazon Goya seasoning (International foods section at grocers)
• 1 tablespoon minced garlic
• salt and pepper (to taste)
• 1/2 - 3/4 cup beef broth, water, or any other liquid you would like

1. Place the roast in a roasting pan that has a lid, but don't use the cover yet.
2. Sprinkle the salt and pepper only on the roast, coating it on all sides.
3. Place the pan, uncovered in a 500* oven for 20 minutes to brown.
4. Remove the pan from the oven and sprinkle the Goya Sazon packets all over the meat, trying to get all the surfaces along with the garlic.
5. Add the broth to the bottom of the pan trying not to pour it right on the meat.
6. Cover the pan and place it back into the oven with the lid on and turn the temperature down to 325* and cook for 20 per pound. If you like a more rare roast, deduct the last 20 minutes and remove it from the oven.
7. Allow the roast to sit, covered, for about 10-15 minutes before slicing. Be sure to cut across the grain as with any roast.
8. You can make gravy from the juice or use it as an au jus. Enjoy!

beef round rump roast, packets sazon, garlic, salt, beef broth

Taken from www.food.com/recipe/pot-roast-395957 (may not work)