Chuck's Harley-Davidson, Inc.
Ride to Eat - Eat to Ride
Meats and Main Dishes

Ingredients "SHOP" POT ROAST
6 lb. lean rump roast, cut into 3 x 3 inch pieces
6 cloves garlic, sliced
1 Tbsp. parsley flakes
1 lb. carrots
1 Tbsp. celery flakes
1 bunch celery
1/2
tsp. black pepper
I large cabbage
tsp. thyme
8 potatoes, with skins
Line large roaster with extra heavy foil. Place cut up beef in roaster. Sprinkle meat with garlic, parsley, celery, pepper and thyme. Place cut up celery and carrots, potatoes with skins (cut in half) and cabbage (cut in eighths). Wrap tightly with foil and cover with roaster lid. Bake at 450 for 1 hour. Reduce heat to 325 and bake for 2 hours. Let rest for 20 minutes and serve.