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Beef Pot Roast

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					Beef Pot Roast
(1/2007)

Prepare the following: 1-Boneless Bottom Roast, I like the 3-4 pounder’s because they are easier to fry). 3-tablespoons Olive oil 4- tablespoons Kosher Salt 1 – tablespoon Ground Black Pepper. Carrots Onion Celery Garlic ( 2 medium cloves minced) Thyme, dried (about 2 tasepoons, or to taste) How to make it.  Set Oven rack to lower low to middle, and pre-heat oven to 325 degrees F.  Combine salt and pepper in a small bowl and season all surfaces of the roast with this mixture, rub this mixture well into the roast.  Heat 3 tablespoon of olive oil in a stock pot and on high heat and brown all sides of the roast (2-3 minutes on each side). Use a pot that can go into the oven. When browned on all sides – remove to platter.  Add chopped vegetables and sauté for about 10 minutes, then add Garlic and Thyme.  Turn roast fat side up and add to pot, with 3 cups of beef broth.  Cook in oven for 3 hours.  Mix 3 tablespoons of flour with ½ cup cold water or broth, and add to stockpot at last 10-15 minutes of cooking time.   Remove from oven, loosely tent with foil, and let stand 10-15 minutes.


				
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