I'm looking for an easy pot roast recipe. Thank you.
Kim Odom, Odessa
Palm Harbor resident Jennie Miller shares a pot roast recipe she has made for many years. It's easily made in an electric cooking pot, and the result is a fork-tender roast and vegetables, no knife needed. I used a rump roast very close to the size the recipe called for. You could certainly adjust the ingredients and size of the roast if you have a larger or smaller family. Jennie also suggests using halved red potatoes or chunks of sweet potatoes as substitutes for white potatoes. I got a late start getting this ready so I cooked it on high for 6 hours and it was perfect. Serve with some biscuits or crescent rolls to mop up the gravy.
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Vanessa Lattin of Tarpon Springs would like an old-fashioned, from-scratch recipe for pancakes. Marilyn Holcombe of Palm Harbor would like a recipe for Olive Garden's Zuppa Toscana.
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Sunday Pot Roast
1 (3-1/4-pound) rump roast
Salt, pepper and garlic powder
1 (8-ounce) package baby carrots
1 onion, thickly sliced
4 medium potatoes, cut into chunks
-1/2 cup beef broth, reserving remainder for gravy
1 envelope Lipton Onion Soup Mix
Up to -1/4 cup flour
Season roast on all sides with salt, pepper and garlic powder. Place all the vegetables in a 6-quart electric cooking pot. Place roast on top of vegetables. In a small bowl combine beef broth and onion soup mix. Whisk until blended and pour into pot. Cover and set on high for 6 hours or low for 10 hours. Remove roast from pot. Remove vegetables with slotted spoon. Strain broth into skillet, adding flour in small increments and additional beef broth until the gravy is smooth and you have the amount you desire.
Source: Jennie Miller, Palm Harbor