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Beef Pot Roast with Rice
My mother got this recipe (possibly through Home Demonstration Club) in the 50's and made and served it many times to her family.I've continued the "tradition" ecause it's so delicious. However, I do recommend making additional rice (cooked in beef broth or with bouillon cubes), as we always seem to run out of it quickly.
1 shoulder roast (4 to 4-1/2 pounds)–I usually use chuck roast(s) of equal weight.
3 t. salt, divided
1/4 teaspoon pepper
1 cup uncooked rice
● Brown (sear) meat on both sides in heavy skillet. Season with 2 teaspoons salt and the pepper. Line a 13x9x2-inch baking pan with heavy duty aluminum foil. Allow sufficient foil to fold over and seal. Place meat in center of foil-lined pan. Pour drippings over meat. Seal ends and sides of foil tightly. Roast in slow oven on 300º for about 3 hours. Open foil, being careful to save all meat liquid. Place rice in meat broth. Season rice with one teaspoon salt. Seal foil again. Return to oven for about one hr. longer or until rice is tender. Makes 6 servings.
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This recipe is one I've made many times over the years, and my family still likes it.Hope others of you enjoy it, too.
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