Pot Roast(Student Favorite)

• 1 Tbsp. vegetable oil
• water
• beef rump roast
• Creole seasoning
• salt
• vinegar
• 2 Tbsp. Kitchen Bouquet
• 4 to 6 large white onions, cleaned and chopped
• 1 lb. carrots, cut in 2-inch pieces

1. Heat oven to 350u0b0.
2. Cut a pocket in the roast so that it can be seasoned in the center.
3. Cover roast inside and out with vinegar for tenderness.
4. Season roast well with Creole seasoning and salt.
5. Stuff roast with chopped seasoned onions and pour the rest of the chopped onions around the roast.
6. Heat oil and roast on stove top for just a few minutes to brown all sides.
7. Add 1 cup water and Kitchen Bouquet.
8. Cover and bake for 3 hours, checking every 30 minutes or so and covering with juices.
9. Roast should stay very moist because of the onions, but if needed, a little water can be added.
10. Add chopped seasoned carrots and cook for another hour.
11. Add chopped seasoned potatoes and cook until tender.
12. Roast should be baked until it separates with a fork.

vegetable oil, water, beef rump roast, seasoning, salt, vinegar, kitchen, white onions, carrots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=695878 (may not work)