MAIN COURSE DISHES/
POT ROAST
BY: Joan Ricketts Locke
 |
| Roasted Bottom Round of Beef with browned carrots and onions |
Ingredients:
Salt
Pepper
One 3 to 5 lb. Chuck or Bottom Round Roast
2 or 3 tablespoons olive oil
1 whole onion, peeled and quartered
1 small bag peeled carrots
1 tbsp. ground rosemary
1 tbsp. ground thyme
1 cup red wine
Directions:
Preheat the oven to 350 degrees
Salt and pepper roast on both sides
On stove top, medium high heat...
Heat olive oil in a large roasting pot.
Add onion and brown, then remove onion to a small dish
Add carrots and brown, then remove carrots to a small dish
Add the beef and sear on both sides, add the cup of wine.
Remove pot from stove and add the onions and carrots back in the pot.
Sprinkle the rosemary and thyme over beef and veggies.
Put the lid on the pot and bake roast approximately one hour per pound.
Check roast at the end of each hour by inserting a fork, not done...baste roast with juices from roast and continue cooking.
The roast will be done when you insert the fork and the meat sticks tender and is easily pulled apart.
Remove roast from pan to meat platter and let rest.
In the meantime, let's make gravy.
Place roasting pan on stove top, add one cup of hot water to roasting pan and bring to a boil. Add two tablespoons of flour to 1/2 cup of very hot water and stir vigorously until mixture thickens. Add mixture to boiling liquid, stirring constantly, turning down heat to low, continue stirring as gravy thickens.
Slice roast and arrange on platter, place carrots and onions on platter.
Serve this tasty roast with mashed potatoes and the gravy.
Enjoy!!
Salt and pepper roast on both sides
On stove top, medium high heat...
Heat olive oil in a large roasting pot.
Add onion and brown, then remove onion to a small dish
Add carrots and brown, then remove carrots to a small dish
Add the beef and sear on both sides, add the cup of wine.
Remove pot from stove and add the onions and carrots back in the pot.
Sprinkle the rosemary and thyme over beef and veggies.
Put the lid on the pot and bake roast approximately one hour per pound.
Check roast at the end of each hour by inserting a fork, not done...baste roast with juices from roast and continue cooking.
The roast will be done when you insert the fork and the meat sticks tender and is easily pulled apart.
Remove roast from pan to meat platter and let rest.
In the meantime, let's make gravy.
Place roasting pan on stove top, add one cup of hot water to roasting pan and bring to a boil. Add two tablespoons of flour to 1/2 cup of very hot water and stir vigorously until mixture thickens. Add mixture to boiling liquid, stirring constantly, turning down heat to low, continue stirring as gravy thickens.
Slice roast and arrange on platter, place carrots and onions on platter.
Serve this tasty roast with mashed potatoes and the gravy.
Enjoy!!
