Flemish Pot Roast Recipe
Flemish Pot Roast is an amazingly delicious easy to prepare side dish recipe which cannot just escape your guest's attention. Try this Flemish Pot Roast; I am sure your loved ones will give you a lot of compliments for this!
Ingredients
| 4 to 5-pound beef chuck roast | ||
| Salad oil | 1 Tablespoon | |
| 4 medium-sized onions, sliced | ||
| Butter/Margarine | 2 Tablespoon | |
| Flour | 2 Tablespoon | |
| Beer | 1 Can (10oz) | |
| 1 tablespoon each brown sugar and vinegar | ||
| Bay Leaf | 1 | |
| Garlic | 2 Clove (5gm) | |
| Salt | 1 1/2 Teaspoon | |
| Parsley | 2 Tablespoon | |
Directions
Using a heavy Dutch oven, brown meat in oil, turning to brown both sides.
In a separate pan, saute onions in butter until pale golden color.
Sprinkle with flour and cook 2 minutes.
Pour in beer and bring to a boil, stirring.
Then pour over meat.
Add brown sugar, vinegar, bay leaf, garlic and salt.
Cover and simmer 2 hours, or until meat is tender.
Lift meat onto a hot platter, sprinkle with parsley, and keep warm.
Cook down pan juices with onions until juices are slightly thickened.
Strain juices into a sauce bowl.
Spoon onions into a vegetable bowl.
Carve meat.
Pass gravy and onions at the table.
In a separate pan, saute onions in butter until pale golden color.
Sprinkle with flour and cook 2 minutes.
Pour in beer and bring to a boil, stirring.
Then pour over meat.
Add brown sugar, vinegar, bay leaf, garlic and salt.
Cover and simmer 2 hours, or until meat is tender.
Lift meat onto a hot platter, sprinkle with parsley, and keep warm.
Cook down pan juices with onions until juices are slightly thickened.
Strain juices into a sauce bowl.
Spoon onions into a vegetable bowl.
Carve meat.
Pass gravy and onions at the table.
Chef
