Pot Roast

"I could never make a decent pot roast, so I finally asked my butcher to give me the most expensive roast he could so it would come out tender. He told me I didn't have to have an expensive one...just cook it right. So I ended up with a bottom round rump and followed his instructions. He was right...I cooked it the way he suggested and wow...what a difference. I won't cook one any other way nowl. This is really tender and juicy. You really can cut it with a fork!. We enjoy this with egg noodles or mashed potatoes. Make sure you DO NOT season it before the browning process as this will burn the spices and causes a burnt flavor. If you want to add veggies, put them in after the browning process."
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Ready In:
1hr 35mins
1 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)
  • 12 - 34 cup beef broth, water, or any other liquid you would like


  • Place the roast in a roasting pan that has a lid, but don't use the cover yet.
  • Sprinkle the salt and pepper only on the roast, coating it on all sides.
  • Place the pan, uncovered in a 500* oven for 20 minutes to brown.
  • 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.
  • Add the broth to the bottom of the pan trying not to pour it right on the meat.
  • 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.
  • Allow the roast to sit, covered, for about 10-15 minutes before slicing. Be sure to cut across the grain as with any roast.
  • You can make gravy from the juice or use it as an au jus. Enjoy!

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  1. Just made this last night, and the pot roast turned out amazing! I only had a 1.5 lb roast, but the the math of how long to cook this worked out great. The first part of roasting for 500 degrees seared the meat perfectly to seal in the juices. Cooking the remainder of the time at a lower temp insured for a very tender roast. I used a Corning Ware deep dish with a lid b/c it was what I had, and that worked great. The juices from the pan made a flavorful gravy. I was disappointed that the Sazon seasoning packets had MSG (I'm allergic), but I used Adobo w/cumin ( also by Goya and in the international food aisle) and it still tasted great. A definite keeper. Couldn't help making yummy noises throughout the meal - a little shameful when you were the chef for the meal, but I don't care. It was YUM-MY!



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