Beef pot roast
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Beef pot roast
  Beef    Roast  
Last updated 6/12/2012 12:43:13 AM. Recipe ID 2314. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Beef pot roast
 Categories: Beef
      Yield: 6 Servings
 
      1 ea FLOUR AS NEEDED
      5 lb BEEF RUMP ROAST
      2 tb SALAD OIL
      5 tb BUTTER
      1 ea BAY LEAF
      1 ts PEPPER
  1 1/2 ts THYME LEAVES
 14 1/2 oz BEEF BROTH
     14 oz WATER
     12 ea SMALL BOILING ONIONS, PEELED
      8 ea MEDIUM CARROTS, CUT 3" LONG
      3 tb FLOUR
 
  RUB FLOUR INTO ROAST. BRUSH OFF EXCESS. HEAT OIL IN A 5 QUART DUTCH
  OVEN ALONG WITH 2 TB. BUTTER, OVER MEDIUM HIGH HEAT. ADD BEEF ROAST
  AND BROWN ON ALL SIDES. ADD BAY LEAF, PEPPER, THYME, BEEF BROTH AND
  WATER. BRING TO A BOIL. COVER AND PLACE IN A 350 DEG F. FOR 1 1/2
  HOURS. ADD ONIONS AND CARROTS. CONTINUE TO COOK FOR 1 HOUR OR UNTIL
  VEGETABLES AND ROAST ARE TENDER WHEN PIERCED WITH A FORK. TRANSFER
  MEAT AND VEGETABLES TO A WARM PLATTER. SKIM FAT OFF LIQUID IN THE
  PAN. POUR DRIPPINGS INTO A 2 CUP GLASS MEASURE. ADD WATER IF
  NECESSARY TO MAKE TWO FULL CUPS. MELT REMAINING 3 TB. BUTTER IN DUTCH
  OVEN. ADD 3 TB. FLOUR. COOK STIRRING UNTIL BUBBLY. REMOVE FROM HEAT.
  WITH A WIRE WHISK, GRADUALLY STIR IN RESERVED DRIPPINGS. RETURN THE
  MIXTURE TO THE DUTCH OVEN AND COOK UNTIL THICKENED, STIRRING
  CONSTANTLY. SERVE WITH THE ROAST.
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 2314 (Apr 03, 2005)

[an error occurred while processing this directive]