xcess fat from beef.
Discard fat.
Cut beef into serving
press evenly into surface of beef.
In Dutch oven, heat
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.
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.
In large, heavy pan, brown meat in shortening.
Pour off fat. Stir in soup and 3/4 cup water.
Cover; cook over low heat for 3 hours, or until tender.
Stir occasionally.
Remove roast to serving plate.
Skim excess fat from pan juices.
Blend 1/4 cup water with flour until smooth.
Slowly stir into meat sauce. Cook; stir until thickened.
Serves 6 to 8.
and pepper. Sprinkle over the pot roast; rub in with your fingers
discard garlic cloves. Add beef chuck arm roast and cook in these drippings
at seam, pull apart beef chuck-eye roast to create 2 smaller roasts
ven-safe pot over medium-high heat. Season the chuck roast with salt
o coarsely chop.
Coat roast generously with 2 tablespoons olive
Pat roast dry and season with salt
Place pot roast on rack in Dutch oven or roasting pan. Combine mushroom mix, apricots and salt and spread over roast. Cover tightly and cook in slow oven (325\u00b0) for 2 hours.
easure. Trim excess fat from beef; place in a large glass
Trim off excess fat from roast; sprinkle with salt and pepper and place in crock-pot. Add the vegetables, bay leaves, rosemary and thyme to slow cooker. Add the broth. Cover and cook on low 8 1/2 to 9 hours or until beef is tender. Remove beef to serving platter. Arrange vegetables around it. Remember to discard the 2 bay leaves.
Cut beef into serving size pieces. Prepare vegetables by cutting into chunks. Place all vegetables in slow cooker. Sprinkle rosemary and thyme over vegetables. Arrange beef over vegetables. Pour broth over beef. Cover slow cooker. Cook on low for 8
1/2 to 9 hours or until beef is fork tender.
Wipe off roast with damp paper towel.
teaspoon basil; press onto beef.
Heat oil in Dutch
In a Dutch oven, brown roast in hot oil.
Combine water, beer or broth, tomato sauce, onion and spices.
Pour over meat and bring to a boil.
Reduce heat, cover and simmer until meat is tender, about 2 1/2 or 3 hours.
Remove meat and discard bay leaf. If desired, thicken juices with cornstarch and water.
ag with pan.
Serve roast, vegetables, and cooking liquid over
Season beef with salt, pepper and paprika.<