Pot Roast
Recipe: #26290
June 20, 2017
Categories: Roast Beef, Beef Chuck, Sunday Dinner, Gluten-Free, High Protein, No Eggs, Non-Dairy, Kosher Meat, Beef Dinner, more
"This recipe is a modification of one in THE JOY OF COOKING by Erma S. Rombauer."
Ingredients
Nutritional
- Serving Size: 1 (640.8 g)
- Calories 533.1
- Total Fat - 19.6 g
- Saturated Fat - 5.1 g
- Cholesterol - 199.6 mg
- Sodium - 702.1 mg
- Total Carbohydrate - 14.2 g
- Dietary Fiber - 3.3 g
- Sugars - 7.3 g
- Protein - 72.7 g
- Calcium - 127.8 mg
- Iron - 7.4 mg
- Vitamin C - 12.9 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Rub meat with one cut garlic clove.
Step 2
Heat oil in Dutch oven over lively heat. Brown meat in it on all sides. Salt and pepper each side after browning
Step 3
Drain fat and set meat on about 1 cup of mirepoix consisting of diced carrot, one onion, and celery with bay leaf and thyme added.
Step 4
Have boiling stock ready and put in pot up to 1-2 inches but never more than barely covering meat.
Step 5
Add small onion stuck with 3 cloves and mince other clove of garlic over top of meat.
Step 6
Bring just to boil, then lower heat to just simmering.
Step 7
Cover pot tightly and leave at simmer for 2-3 hours, turning meat several times during cooking. Add more stock if needed.
Step 8
Correct seasoning.
Step 9
Let stand a few minutes away from heat and skim off grease by using a paper towel folded into a narrow cone shape.
Step 10
Serve as is with the pot liquor.
Tips
No special items needed.