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 - 2006-02-08: Recipe of the Day

 
Stone's Pot Roast Recipe
3 lb rump roast (or whatever kind of roast)
3 tbls olive oil
salt
pepper
Italian seasoning rosemary
1 tsp minced garlic
2 tbls dried onion
1 cup black coffee
3 cups water
1/2 cup worcestershire sauce
1/2 cup tomato sauce
2 tsp beef boullion

Heat the oil in the bottom of a big pot on medium. Spice one side of the roast with the seasonings, put in heated oil, spiced side down. You will be browning it for 10 mins. While browning, spice the side that is up and then cover. After 10 mins, turn roast and add in garlic and onion to the oil. Brown for 10 mins. Take roast out and set aside. Add in coffee and water. Heat till you have all browned dripping scraped off of bottom of the pot then turn on high. Add in worchestershire sauce, tomato sauce and boullion. Bring to a boil. Return meat to the pot, bring to boil once more then turn to simmer and cover. Simmer for at least 2 hours, or all day. Make sure it's at a simmer and not a low boil. (a boil is when the bubbles pop above the surface, simmer is when the bubbles pop just below the surface) Boiling makes the meat tougher where as a simmer makes the meat fall apart tender. Use the left over broth either as an au jus to serve over the meat or add some water and flour for a gravy.




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