Рецепт Pot Roast
The
word garlic comes from Old
English garleac, meaning
"spear leek."
Dating back over 6,000 years, it’s native to Central Asia, and has long been a
staple in the Mediterranean region, as well as a frequent seasoning in Africa,
Asia and Europe.
Egyptians
loved garlic and placed clay models of garlic bulbs in the tomb of Tutankhamen.
Garlic was so highly prized; it was even used as currency. Folklore holds that
garlic repelled vampires, protected against the Evil, and warded off jealous nymphs
said to terrorize pregnant women and engaged maidens. And let us not forget to
mention the alleged aphrodisiacal powers of garlic which have been
extolled through the ages.
Garlic
was frowned upon by foodie snobs in the United States until the twentieth
century, being found almost exclusively in ethnic dishes in working class
neighborhoods. But, by 1940, America had embraced garlic, finally recognizing
its value as not only a minor seasoning, but as a major ingredient in recipes.
Fork
tender, flavorful pot roast.
Pot
Roast
Copyrighted
2013, Christine’s Pantry. All rights reserved.
Ingredients:
2
- tablespoons extra virgin olive oil
- 2
- pounds boneless chuck roast
- salt
- and pepper, to taste
- 1
- teaspoon garlic powder
- 1
- large onion, thinly sliced
- 1
- (0.87 oz.) package brown gravy mix
- 1
- cup water
- 2
- tablespoon Worcestershire sauce
3
bay leaves
Directions:
Preheat
oven to 350 degrees.
Season
each side of roast with salt, pepper and garlic powder. Heat oil in large
skillet over medium heat. Brown meat on both side of roast. Transfer meat to
roaster pan.
Add
onions to skillet, stirring and cook 2 minutes. Add onions to pan with meat.
In
bowl, combine brown gravy mix, water and Worcestershire sauce. Pour over meat.
Add bay leaves.
Cover
pan with tin foil. Bake 1 1/2 to 2 hours, until fork tender. Enjoy!