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Nutrition Facts
Serving Size 1 (13g) Recipe makes 4 servings The following items or measurements are not included below: beef round rump roast Sazon Goya seasoning
Calories 4
Calories from Fat 0		(18%)
Amount Per Serving		%DV
	Total Fat 0.1g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 71mg		2%
Potassium 8mg		0%
Total Carbohydrate 0.7g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 0.4g		0%
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Pot Roast

Recipe #395957 | 1¾ hours | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Mishkapett
Oct 22, 2009

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.

SERVES 4 -5 , 1 roast (change servings and units)

Ingredients

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)
1/2-3/4 cup beef broth, water, or any other liquid you would like

Directions

1
Place the roast in a roasting pan that has a lid, but don't use the cover yet.
2
Sprinkle the salt and pepper only on the roast, coating it on all sides.
3
Place the pan, uncovered in a 500* oven for 20 minutes to brown.
4
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.
5
Add the broth to the bottom of the pan trying not to pour it right on the meat.
6
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.
7
Allow the roast to sit, covered, for about 10-15 minutes before slicing. Be sure to cut across the grain as with any roast.
8
You can make gravy from the juice or use it as an au jus. Enjoy!