Perfect Pot Roast Recipe
Ingredients
| 4 1b beef cross rib or blade roast 2kg | ||
| All purpose flour | 1/3 Cup (16 tbs) | |
| Vegetable oil | 3 Tablespoon | |
| Onions | 1/2 Cup (16 tbs), chopped | |
| Carrots | 3/4 Cup (16 tbs), chopped | |
| Celery | 3/4 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Chopped tomatoes | 1 Cup (16 tbs), drained | |
| Dried thyme | 1/2 Teaspoon | |
| 1 bay leaf 1 | ||
| Beef Stock | 1 Cup (16 tbs) | |
| 6 small onions 6 | ||
| 6 carrots, halved crosswise 6 | ||
| 6 potatoes, quartered 6 | ||
Directions
Pat meat dry and dredge with 1/4 cup (50 mL) of the flour; brush off any excess.
In Dutch oven, heat oil over medium-high heat; brown meat all over for about 7 minutes, turning with wooden spoons.
Remove meat and set aside.
Add chopped onions, carrots, celery and garlic; cook, stiring often, for 3 to 5 minutes or until softened.
Sprinkle with remaining flour and cook, stirring, for 1 minute.
Add tomatoes, thyme and bay leaf; pour in stock and bring to simmer.
Return meat to pan; cover and cook over low heat in 325°F (160°C) oven for 1 hour and 45 minutes.
Add whole onions, carrots and potatoes; cover and cook for 45 to 75 minutes or until meat and vegetables be tender, turning roast every 30 minutes.
Remove roast, whole onions, carrots and potatoes; cover and keep warm.
To make gravy, discard bay leaf from cooking liquid.
Tip pan and skim off all fat.
Pour cooking liquid into blender, food processor or food mill; puree until smooth.
Slice roast and arrange on serving platter; surround with vegetables.
Pour gravy into sauceboat and pass separately.
In Dutch oven, heat oil over medium-high heat; brown meat all over for about 7 minutes, turning with wooden spoons.
Remove meat and set aside.
Add chopped onions, carrots, celery and garlic; cook, stiring often, for 3 to 5 minutes or until softened.
Sprinkle with remaining flour and cook, stirring, for 1 minute.
Add tomatoes, thyme and bay leaf; pour in stock and bring to simmer.
Return meat to pan; cover and cook over low heat in 325°F (160°C) oven for 1 hour and 45 minutes.
Add whole onions, carrots and potatoes; cover and cook for 45 to 75 minutes or until meat and vegetables be tender, turning roast every 30 minutes.
Remove roast, whole onions, carrots and potatoes; cover and keep warm.
To make gravy, discard bay leaf from cooking liquid.
Tip pan and skim off all fat.
Pour cooking liquid into blender, food processor or food mill; puree until smooth.
Slice roast and arrange on serving platter; surround with vegetables.
Pour gravy into sauceboat and pass separately.
Chef
