From the kitchen of Ann Marie Barkwell.  This classic meat &
potato dish can be made on stove-top, in the oven, or in a
crock pot.   
Stove top
Season a Rump Roast OR Pork Roast
with pepper, garlic powder & celery salt.
Brown on all sides in
olive oil to seal in juices.
Add:
1 c water, bring to a boil, simmer for 1 hour.
Add
potatoes, carrots & 1 onion.
Cook 1-2 hours over low heat.
Add more water if needed, to keep from sticking.
Serve with juice or use juice to make gravy.

In Oven
Season a Rump Roast OR Pork Roast
with pepper, garlic powder & celery salt.
Brown on all sides in
olive oil to seal in juices.
Put in a roaster/ oblong pan with olive oil.
Add
1 c water.  Cook @ 350 for 1 hour.
Add
potatoes, carrots & 1 onion.
Add more water if needed.  Cover.
Cook about 2 hours.

In Crockpot
Put 1 clove garlic, 1 onion, carrots & potatoes in crock
pot.  Add
1/2 c water.  Rub celery salt, pepper & garlic
powder
on Rump Roast or Pork Roast.
Check your crock pot paperwork for time.
"I paid too much for it, but it was worth it."
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