Pot Roast Seville Recipe
Summary
Preparation Time20 MinCooking Time3 Hr 0 Min
Ready In3 Hr 20 MinDifficulty LevelMedium
Health IndexAverageServings6
Ingredients
| Beef Round Rump - 1 or Boneless Chuck Beef Roast -1 (4 pounds) | ||
| Stuffed Small Spanish Olives - 1 jar | ||
| Onion | 1 Medium, finely chopped | |
| Baby Pack Strained Carrots - 1 jar (5 ounces) | ||
| Water | 1 Cup (16 tbs) | |
| Instant Coffee Powder - 1 tablespoon | ||
| Sugar | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Light Cream or Table Cream - 1/2 cup | ||
| All purpose flour | 2 Tablespoon | |
Directions
MAKING
1) Using a sharp knife, make some slashes around the meat
2) Into each slash, tuck in an olive
3) Into an electric skillet or oven, brown the beef over a medium heat
4) Using a slotted spoon, remove and keep aside
5) Into the skillet, saute the onion till soft using the beef fat
6) Adding the carrots, water and instant coffee powder, sugar, salt and pepper to taste
7) Return the meat back into the skillet, and simmer for about 3 hours
8) Pour the liquid into a measuring jug and allow to rest till the fat comes to the top
9) Skim off the fat, measuring 2 tablespoonfuls
10) Return a tablespoonful into the pan and add to it the cream and water
11) Add in the flour and blend quickly stirring continuously till it thickens
SERVING
12) Slice the meat, and serve along with the gravy and some saffron rice
1) Using a sharp knife, make some slashes around the meat
2) Into each slash, tuck in an olive
3) Into an electric skillet or oven, brown the beef over a medium heat
4) Using a slotted spoon, remove and keep aside
5) Into the skillet, saute the onion till soft using the beef fat
6) Adding the carrots, water and instant coffee powder, sugar, salt and pepper to taste
7) Return the meat back into the skillet, and simmer for about 3 hours
8) Pour the liquid into a measuring jug and allow to rest till the fat comes to the top
9) Skim off the fat, measuring 2 tablespoonfuls
10) Return a tablespoonful into the pan and add to it the cream and water
11) Add in the flour and blend quickly stirring continuously till it thickens
SERVING
12) Slice the meat, and serve along with the gravy and some saffron rice
Chef
