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Pot Roast Recipe
Bottom round cut of beef
salt
pepper
med onion
sm. can tomato paste
water
flour
Salt and pepper the roast. Cut the onion and add to a large pot (like a dutch oven size) with a teaspoon of oil. Sear the meat in the pot on ALL sides on high heat. Add can tomato paste to the pot and brown it. Lower heat to low-med low. Add water to about 1 1-2" level (more if you like alot of gravy or if the piece of meat is large). Cover pot and simmer meat until fork inserts into meat with no
resistance. (Amount of time depends on size of roast-the longer the better, you can't overcook this dish) Turn meat from time to time to be sure all sides cook in liquid. You may have to add small amount of water if liquid level drops, but if covered tightly, this usually isn't necessary. Remove meat from pot to platter. Thicken liquid with paste made from flour and water (approx. 2-3 tbs flour with enough COLD water to form a paste the consistency of a thick glue). Add the paste directly to the liquid, stirring constantly, while simmering over med-low heat. Once thickened, strain the gravy through a sieve to remove the onions (and any lumps). Return gravy to pot. Slice meat into 1/4"-1/2" thick pieces. Place each slice back into pot being sure to coat each piece with gravy. Cover and simmer on very low heatuntil heated through (gently scrape bottom occasionally to prevent sticking). Serve with wide egg noodles and vegetable. From the kitchen of AMOM_Elsbeth.
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