Gedempte Fleish - Jewish Sweet & Sour Pot Roast
Created by natsgarden123 on December 14, 2013
- Servings: 4
- Prep Time: 20m
- Cook Time: 3-4h
- Recipe #11535
Ingredients
- 4 to 5 pound beef chuck roast (pot roast)
- Seasoned salt (or Everglades Seasoning)
- 1 tablespoon oil
- 3 yellow onions, sliced thin (large onions)
- 4 garlic cloves, minced
- 3/4 cup brown sugar
- 1/4 cup cider vinegar
- 1/2 cup ketchup
- 1 1/2 cups water
- Prunes (handful)
- 235 grams carrots (5 carrots, peeled and cut into large chunks)
How to Make
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Step 1: Sprinkle the roast liberally, on both sides, with seasoning; set aside.
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Step 2: Heat the oil, in a heavy oven safe pot, over medium high. Add the onions and saute until clear. Add the garlic and saute for another minute.
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Step 3: Place the beef on top of the vegetables and pour everything else into the pot. Cover and bring to a boil.
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Step 4: Lower the heat and simmer the roast for about one hour.
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Step 5: After the hour, place the covered pot into a preheated 375F oven. Cook for 3-4 hours ( more or less, until the meat is very tender and falling apart), turning the meat over every 30 minutes. Add water if needed.
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Step 6: Remove from the oven and let sit at least 10 minutes before serving.