Country Pot Roast

Country Pot Roast

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Country Pot Roast


Preparation: 

Total time: 30-45 mins Serving: Difficulty: 6


Ingredients: 

Photo* Name Amount Unit Description
butter
butter
butter
butter 2 tbsp butter or margarine
garlic
garlic
garlic
garlic 2 cloves garlic, minced
carrot
carrot
carrot
carrot 1 xxx small carrot, pared, chopped
onion
onion
onion
onion 1 xxx small onion, chopped
salt
salt
salt
salt 1 tsp
brandy
brandy
brandy
brandy 4 tbsp brandy, optional
ground black pepper
ground black pepper
ground black pepper
ground black pepper 1/2 tsp
beef broth
beef broth
beef broth
beef broth 1 can 1 can (10 oz) beef broth
all-purpose flour
all-purpose flour
all-purpose flour
all-purpose flour 4 tbsp
Thyme
Thyme
Thyme
Thyme 1 tsp dried thyme leaves
salad oil
salad oil
salad oil
salad oil 3 tbsp olive or salad oil
dry red wine
dry red wine
dry red wine
dry red wine 2 cups
Bay Leaf
Bay Leaf
Bay Leaf
Bay Leaf 1 leaf
rump roast
rump roast
rump roast
rump roast 2 1/2 lbs 1 boneless rolled rump roast, 2 1/2 lbs.

* Mouse over to enlarge



Description: 

1. Place meat into non-aluminum, stainless or glass bowl. Add thyme, garlic, black pepper, bay leaf and cloves. Pour in wine, brandy, if used, and oil. 2. Cover. Marinate for 4 hours at room temperature or up to 2 days, refrigerated. Turn and spoon marinade over meat several times during marinating. 3. Remove meat from marinade. Pat dry. Rub with flour and salt. Heat butter in heavy, deep casserole or Dutch oven. Brown meat on all sides. 4. Add onion, carrot and beef broth. Cover and braise at 325F for 2 1/2 to 3 hours or until meat is tender. Remove meat to platter. Keep warm. 5. Strain liquid into shallow skillet. Heat to a boil. Boil rapidly until reduced to about 2 cups. 6. Carve meat into slices. Spoon juices over meat. Top with cooked vegetables, if you wish.

Notes:  For busy day meals, this is an excellent choice.

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