In an oven safe pot w/lid brown both side of the roast, using
Preheat Oven to 350F degrees.
Wash meat, remove all extra fat
large oven safe pot or dutch oven. Sear all sides of the roast in
POT ROAST: Use a metal skewer to poke the meat all over.
Place
Wipe off roast with damp paper towel.
b>roast dry and season with salt and pepper. In a Dutch oven
lour. Brown it well on all sides in butter. Lay meat
twine.
For the pot roast:
Cut the beef into
Preheat an oven to 350 degrees F (175
n half. Cut slits all around the roast and stuff the garlic
Combine flour and pepper; dredge pot roast.
In a Dutch oven, brown roast in oil.
Drain.
Add water, tomatoes, caraway seed, onion soup mix and bay leaves.
Bring to a boil.
Reduce heat; cover tightly and simmer for 2 to 3 hours or until roast is tender.
Remove to a warm platter.
Discard bay leaves.
Trim excess fat from meat.
Coat all sides of meat with flour. In a Dutch oven, brown meat slowly in 2 tablespoons cooking oil. Sprinkle with salt and pepper.
Add beef broth, basil or thyme and Worcestershire.
Cover and bake in a 325\u00b0 oven for 1 to 1 1/2 hours.
Add vegetables and onion soup mix.
(If need to add more liquid, mix soup mix in needed amount of water, beef broth or red wine.) Continue baking, covered, about 45 minutes or until vegetables are tender.
Prepare Pot Roast Gravy.
Makes 8 servings.
b>oven over medium-high heat. Sprinkle roast with salt and pepper. Add roast
Combine flour and pepper; coat pot roast.
In Dutch oven, brown roast in oil; drain.
Add water, tomatoes, caraway seed, onion soup mix and bay leaves
Bring to boil.
Reduce to heat; cover tightly and simmer 2 to 3 hours, or until roast is tender. Makes 6 to 8 servings.
Coat pot roast with flour.
In Dutch oven, brown slowly on all sides in 2 tablespoons oil.
Season with salt and pepper.
Remove from heat.
Add 1/2 cup water.
Cover tightly and simmer slowly 2 1/2 hours or until tender.
Add water, if needed.
Place pot roast in baking dish; place vegetables around meat. Sprinkle dry soup over all.
Pour beer over all.
Cover and place in 300\u00b0 oven for about 3 hours.
(mixture will be thick) except pot roast.
Divide potato mixture into
Preheat oven to 350 degrees F.
Cut the pot roast into small cubes
In a Dutch oven, brown the pot roast in the oil.
This will take about 15 minutes to get all surfaces browned.
Add the remaining ingredients and bring to a boil.
Lower the heat and simmer very slowly for 3 hours.
Take the roast out and keep warm.
Strain the gravy (serve the onions as a side dish).
Mix the flour with water and thicken the gravy if desired.
Heat oil in covered dutch oven.
Pepper and garlic powder on all sides of roast.
Sear in oil on both sides until very dark brown. Add tomato sauce and water to top of roast.
Cut onion in chunks and add along with wine and bouillon cubes.
Cook covered on low 2-3 hours.
Remove meat and make cornstarch gravy base with 1/3 cup water.
Thicken and add kitchen Bouquet to darken.
Serve with mashed potatoes. (Can add baby carrots half way through cooking time.)