Pot Roast With Rhubarb Sauce
|Lean boneless rump roast||4 Pound (1 In Number)|
|Dried rosemary||1 Teaspoon, crushed (Whole Ones)|
|Garlic powder||1⁄2 Teaspoon|
|Vegetable cooking spray||1|
|Onion||1 Small, sliced|
|Beef flavored bouillon granules||1 Teaspoon|
|Hot water||1 Cup (16 tbs)|
|Rhubarb sauce||2 Tablespoon|
Trim fat from roast.
Combine rosemary and garlic powder; rub over entire surface of roast.
Coat an ovenproof Dutch oven with cooking spray; place over medium-high heat until hot.
Add roast; cook until browned on all sides.
Place onion slices over roast.
Combine bouillon granules and water; pour over roast.
Cover and bake at 350° for 2 1/2 hours or until roast is tender.
Transfer roast and onions to a serving platter, using a slotted spoon.