Nana’s Famous Pot Roast

 in Favorite Recipes by

Provided by Mary Lena Messimer for the March 2011 issue of WeatherfordNOW Magazine.

  • 4 lbs. rump roast 
  • 5 to 6 cups water
  • 1/4 tsp. black pepper
  • 1/4 tsp. garlic powder
  • 1/4 tsp. meat tenderizer
  • 1/4 tsp. salt
  • 1/2 fresh onion, thinly sliced
  • 1 whole green bell pepper, thinly sliced
  • 1 seasoning packet of brown gravy 
  1. Boil roast in regular-size soup pot for 3 to 4 hours or until meat begins to fall apart.  
  2. Add seasonings, sliced onion and bell pepper. 
  3. Shred meat by using two large forks, pulling the meat apart; discard the bone.
  4. Make sure at least 2 cups of water remain in the pot with the meat. Add gravy packet while whisking continuously. When gravy thickens, remove from heat and serve. This pot roast is great over mashed potatoes!