Jan 7, 2012

Dill Pot Roast

This is in our oven right now, and I'm practically drooling. It's one of those meals that's delish to make for company because they can smell it from the front door! And, you make it 3 hours ahead of time, so you can do other stuff before eating!

The best part... it's really two meals in one. I use the leftover juice (and meat, if there is any!) as a base for vegetable soup! Dump in whatever veggies you can find in your freezer or pantry and voila... meal #2.

3-5 lb rump roast
1 can mushroom gravy
1 large can whole, peeled tomatoes
3 clove garlic
4 Tbsp A-1 steak sauce
1 onion cut up
2 tsp worcestershire sauce
salt & pepper
2 Tbsp dill weed

Mix together all ingredients and pour over roast. Bake in 350* oven at least 3 hours. (Use a meat thermometer.) Baste during cooking.

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