Saturday, June 24, 2006

Simple Pot Roast

When you are making a pot roast you want to use tough meat that is well marbled with fat. I like using the top blade pot roast but other cuts of meat such as chuck-eye roast and seven bone pot roast make a very good roast too.


1 roast about 3 1/2 pounds
salt an black pepper
2 tablespoons vegetable oil
1 medium onion, chopped
1 carrot, chopped
1 celery rib ,chopped
2 garlic cloves, minced
2 teaspoons sugar
2 cans low-sodium beef broth
1 -1 1/2 cups water

Heat oven to 300F Rinse and pat dry roast then salt and pepper.

Heat oil in a large Dutch one over medium high.. Brown roast on all sides. Remove and put on a platter. Add the vegetables and cook until almost browned, You might have to turn down the heat some. Add the garlic and sugar. Cook for about 30 seconds. Add broth and stir. Return roast and add enough water to bring to the middle of roast. Bring to a simmer. Put a pieces of foil over the top and then lid. Cook turning roast every 30 minutes until fully tender about 3 1/2- 4 hours.

When cook transfer meat to a platter. Let the liquid simmer for about 5 minutes on a burner. Make a gravy by adding 1-2 tablespoons cornstarch in a bowl with 1/2 cup water. Mix into the broth mixture. cook until thickened.

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