by Judy Giordano
Chuck Roast, Rump Roast-any kind of “tough” meat 3.4 lbs.
Slice pockets (4-6 pockets) into meat and insert garlic cloves.
Spread Crisco and butter on the bottom of a roasting pan (the combination with prevent burning).
Sprinkle meat with flour, salt & pepper and place it in the pan with the Crisco/butter mix.
In a 375 Degree F oven, brown the meat on all sides.
Cut up potatoes, carrots & onions.
After meat is browned add ¼-1/2 Cup beef broth and all of the veggies to the pan.
Place cover on the pan & turn oven down to 350 Degrees F and let cook for a couple of hours, turning the meat once.
Remove meat and veggies from the pan leaving the juices to make the gravy.
Place pan with the juices on the stove and add some corn starch, season to taste.
Bring the juices to a boil until desired consistency.