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Ингредиенты
- 4 lb boneless chuck pot roast neatly tied Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. vegetable oil
- 1 c. finely-minced onions
- 1 c. finely-minced carrots
- 1 c. finely-minced celery
- 2 x bay leaves
- 2 tsp thyme
- 4 c. beef stock
- 4 Tbsp. all-purpose flour
- 4 Tbsp. butter softened
Инструкции
- Pat roast dry and season with salt and pepper. In a Dutch oven, heat the vegetable oil over moderately-high heat till warm but not smoking. Add in the roast and brown on all sides, about 15 min total. Transfer the roast to a plate and pour out all but 1 Tbsp. of fat from the pan.
- Add in the onions, carrots, and celery to the pan and cook over moderate heat, stirring till golden brown. Place the roast back in the pan along with the bay leaves, thyme, and sufficient of the beef stock to come up 2/3 of the way up the beef. Bring the pot roast to a simmer on top of the stove, skim, cover tightly, and set in the lower third of a 350 degree preheated oven. Regulate heat so which the liquid remains at a gentle simmer for 2 1/2 to 3 hrs, till the beef is tender. Turn the roast over several times during its braising.
- Transfer roast to a cutting board and let stand 10 min, covered with aluminum foil to keep hot. Skim off any fat from the surface of the liquid. Strain the liquid. To thicken the sauce slightly, bring the liquid to a boil. For each c. of liquid, stir together 1 Tbsp. butter and 1 Tbsp. flour. Whisk the butter mix into the liquid. Simmer, stirring constantly, till thickened. Slice the pot roast and serve with the sauce and boiled new potatoes.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 8 servings | |
| Calories 119 | |
| Calories from Fat 84 | 71% |
| Total Fat 9.55g | 12% |
| Saturated Fat 4.06g | 16% |
| Trans Fat 0.09g | |
| Cholesterol 15mg | 5% |
| Sodium 452mg | 19% |
| Potassium 174mg | 5% |
| Total Carbs 6.57g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.66g | 1% |
| Protein 2.26g | 4% |
