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| Personal Chef |
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Sunday Pot roast3 1/2 pounds beef chuck roast, boneless 1/2 cup flour 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 tablespoon oil 1 (14 oz.) can beef broth 2 garlic cloves, pressed or diced 2 tablespoons lemon juice 1/4 teaspoon Worcestershire sauce 1 8 oz. can tomato sauce 2 bay leaves 2 celery stalks, sliced 1 large onion, chopped 1 tablespoon butter 2 tablespoons flour Preheat oven to 350 degrees. Season the flour with salt and pepper. dredge the roast in the flour, shaking off excess flour, Heat one tablespoon oil in a dutch oven over medium heat for at least 30 seconds to one minute. Place the roast in the hot pan and brown for about 3 minutes on one side. Use tongs or a large fork to flip the roast over and brown for 3 minutes on the other side. Turn the heat off. Add beef broth, garlic, lemon juice, tomato sauce, bay leaves, chopped celery, and chopped onion to the pot. Place the top on the pot (or cover roasting pan tightly with aluminum foil). Place the pot in the preheated oven and bake for 3 hours. Remove the pot from the oven and place the roast on a cutting board to rest for at least 15 minutes. Remove the bay leave from the sauce and discard. In a small bowl, mix one tablespoon softened butter with two tablespoons of flour into a paste. Place the pot on the stovetop and turn the heat to medium high. simmer the stock for 5-7 minutes. Drop butter paste into the simmering stock and whisk immediately until the stock thickens into a gravy (about 2 to 3 minutes). Slice the roast across the grain and serve with gravy. Serves 6 |
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