My husband and I are tired of trying roasts in crock pots and every other kind of pot you can think of. I found your receipe last night and figured what have I got to loose? ? I came home from church, your method took only a matter of minutes to prepare, my husband had cut potatoes before I got back, everything was in the oven by 1:15. . . we took it out at 3 pm and it just fell apart. I think the next I will add little more flour for a thicker gravy. . . but this is now my receipe of choice.
Thank Uncle Elmer
From MeeMaw and Papa Joel
I am pretty much a non crockpot user (maybe twice a year) so this is how I always make my roasts as well.
I uses Tones Beef Bouillon and a deep covered pan in my oven and I agree- the roast is fork tender.
I generally use Chuck roast or rump roast and I often use 1-2 fresh cloves of crushed garlic. Baby carrots and potatoes. It.Goes great with Yorkshire Pudding.
Susan-Serving as a Taste Of Home Field Editor since 2009
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