Sunday Pot Roast
Recipe: #7636
January 08, 2013
Categories: Roast Beef, Pot Roast, British, Pacific Northwest, Pacific Rim, One-Pot Meal Fathers Day, Sunday Dinner, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Wine, Beef Dinner, more
"Tender, rich Sunday Pot roast, flavoured with red wine; is there anything more delicious?"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (648.9 g)
- Calories 582
- Total Fat - 14.4 g
- Saturated Fat - 5 g
- Cholesterol - 138.3 mg
- Sodium - 392.8 mg
- Total Carbohydrate - 57 g
- Dietary Fiber - 7 g
- Sugars - 23.5 g
- Protein - 54.4 g
- Calcium - 127.8 mg
- Iron - 5.5 mg
- Vitamin C - 28 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Cut 8 to 10 slits all over the roast, insert one slice garlic in each slit, set aside the rest of the garlic. Sprinkle the roast with the Italian seasonson and freshly ground pepper.
Step 2
Heat the canola oil in a large pot or Dutch oven over medium high heat; add roast; brown on all sides; about 10 to 15 minutes; remove to a heated plate, keep warm.
Step 3
Add the remaining ingredients (including the rest of the garlic) to the same Dutch oven over medium high heat, stirring to mix and brown slightly for about 5 minutes; add roast. Reduce heat to medium low; cover and simmer for 2 hours; turning roast after the first hour.
Step 4
Remove the roast to a warmed platter; remove the veggies with a slotted spoon and place around the roast; cover and keep warm.
Step 5
Make a slurry of the water and corn starch, add to the liquid in the Dutch oven while whisking; bring to a boil, simmer for 2 or 3 minutes; pour over the sliced roast and veggies on the platter; serve immediately.
Tips
No special items needed.
2 Reviews
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