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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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