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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 300 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.
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 300 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.
MsgID: 3111738
Shared by: Virginia, VA
In reply to: Recipe: Main Dish Recipes (30)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Virginia, VA
In reply to: Recipe: Main Dish Recipes (30)
Board: Daily Recipe Swap at Recipelink.com
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- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!