Cattlemen’s B.P.O.E. (Best Pot-Roast On Earth)

I’m blessed beyond measure! My passions are my spiritual growth in God, Family, Cooking for family and friends, photography, and an IC overcomer!

This is a recipe submitted by Karen Clyde as receive from a friend unknown. Per the info shared the recipe is the original that was created by a daughter of the cattleman’s association.source where it was originally printed is also unknown. But it is absolutely delicious!

Place the pot roast (a 7-bone cut is best and economical too) in Dutch oven and cover with hot water. Do not brown first!

Add 1 to 2 tsp. salt, some Accent, black pepper, and a small about 1 ½” to 2” onion. Bring to boil, cover, and simmer on low to medium low on top a burner about 2 to 3 hours.

One hour before dinner time, remove the roast, then cover the pot, turn heat to high and boil off excess liquid until fat remains, then reduce heat to medium and return the roast and brown on both sides.

Remove roast to a warm platter, cover with foil, place to rest in a low temperature oven while making gravy.

Make gravy by whisking in 2 to 4 tablespoons of flour and brown. Pour in enough water to thin the gravy to a desired consistency. Reduce to

Low heat and let simmer 10 to 20 minutes until thickened and reduced. Season if needed.

Don't plan on leftovers!

This recipe is from a former cattleman's daughter.

*Best Pot-roast On Earth,

Karen Clyde

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