Savory Pot Roast Recipe
Summary
Preparation Time10 MinCooking Time45 Min
Ready In55 MinDifficulty LevelMedium
Health IndexAverageServings6
HealthyHigh Protein
Ingredients
| Boneless lean Chuck pot roast - 5-lb | ||
| Butter/Margarine | 6 Tablespoon | |
| Onion | 1 1/2 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm) | |
| All-purpose flour - 1/3 cup | ||
| Wine vinegar | 1/4 Cup (16 tbs) | |
| Anchovy paste | 1 Tablespoon | |
| Honey or corn syrup - 2 tablespoons | ||
| Beef broth | 2 Can (10oz), condensed | |
| Bay leaves | 2 | |
| Parsley sprigs | 4 | |
| Black peppercorns | 1 Teaspoon | |
Directions
GETTING READY
1) Preheat oven to 325F.
2) With damp paper towels wipe the pot roast.
MAKING
3) In 6-quart Dutch oven heat butter. Add roast and brown over medium heat for about 20 minutes. Turn in between to brown all sides evenly.
4) Take off the roast and keep aside.
5) In the Dutch oven add onion and garlic to drippings. Cook for 5 minutes on low heat.
6) Take off from heat and mix flour.
7) Add vinegar, anchovy paste, honey and broth. Combine well.
8) In a cheesecloth bag place bay leaves, parsley and peppercorns. Secure tightly.
9) Add it to Dutch oven and boil covered.
10) Put in oven and roast for 3 to 3 1/2 hours until meat is fork-tender.
11) Discard cheesecloth bag.
12) Put pot roast to platter.
SERVING
13) Serve with sauce from Dutch oven.
1) Preheat oven to 325F.
2) With damp paper towels wipe the pot roast.
MAKING
3) In 6-quart Dutch oven heat butter. Add roast and brown over medium heat for about 20 minutes. Turn in between to brown all sides evenly.
4) Take off the roast and keep aside.
5) In the Dutch oven add onion and garlic to drippings. Cook for 5 minutes on low heat.
6) Take off from heat and mix flour.
7) Add vinegar, anchovy paste, honey and broth. Combine well.
8) In a cheesecloth bag place bay leaves, parsley and peppercorns. Secure tightly.
9) Add it to Dutch oven and boil covered.
10) Put in oven and roast for 3 to 3 1/2 hours until meat is fork-tender.
11) Discard cheesecloth bag.
12) Put pot roast to platter.
SERVING
13) Serve with sauce from Dutch oven.
Chef
