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Pot roast

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Ingredients/Components

butter or margarine - 2 Tbsp
water
vinegar - 1 Tbsp
all-purpose flour - 2 3
molasses - 1 Tbsp
whipping cream - 3/4 c
bay leaf - 1 item
carrots - 2 item
salt and pepper - 1 item
onion - 1 item
whole allspice - 5 item
whole peppercorns - 6 item
pan juices
boneless beef chuck roast

How to make pot roast:

Gravy:1 1/2 c. pan juices3/4 c. whipping cream2 to 3 Tbsp. all-purpose flour Peel onion. Cut into wedges. Peel carrots. Cut into slices. In a pan or Dutch oven, saute onion and carrots for a few minutes. Remove. Set aside.

Add meat. Brown in butter on all sides. Sprinkle with salt and pepper. Add vegetables, molasses, vinegar, spices and half of the water. Braise, covered, over low heat for about 1 1/2 hours brushing with pan juices and adding more water as needed. Remove meat and vegetables to a platter. Cover with foil. Strain pan juices into a saucepan. Add cream. Combine flour and a little water. Add to pan. Cook, stirring, until thickened. Season to taste. Slice meat. Serve with gravy.

Good served with boiled potatoes, a green salad and cranberry jam, if desired.

Preparation: Fairly easy. Cost: Fairly inexpensive. Preparation Time: 1 3/4 hours total/1 1/2 hours braising time. Makes 4 servings.

Recipe categories: Main dish, Meat, Beef.

Rating:

3.2

Average rating: 3.2, total votes: 6

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