Pot Roast II
Ingredients
- 1 blade roast (about 6 0z of meat per person) ⓘ
- 1 clove garlic ⓘ
- 14 cup flour ⓘ
- 2 tablespoons oil
- 1 green pepper, cored and diced ⓘ
- 1 red pepper, cored and diced ⓘ
- 3 big carrots, sliced thin ⓘ
- 1 turnip, diced ⓘ
- 1 medium onion, stuck with with three cloves ⓘ
- 3 whole black peppercorns ⓘ
- 1 bay leaf ⓘ
- 2 cups beef broth ⓘ
- 1 tablespoon Worcestershire sauce ⓘ
- 1 tablespoon thyme ⓘ
- 1 tablespoon basil ⓘ
- 1 teaspoon cumin ⓘ
- 1 teaspoon mace ⓘ
- 1 teaspoon turmeric ⓘ
- 1 teaspoon rosemary ⓘ
Instructions
- Start with boiling the broth.
- Thaw the roast completely and wait until it's room-temperature.
- Rub it with the garlic.
- Put it into a bag with the flour and shake thoroughly.
- Make sure every square inch of the roast is floured, but pat it between your hands to dust off excessive amounts.
- Heat the oil in a big, coverable caserole until it is fragrant.
- Brown the roast on both sides (do not seer).
- Once you've flipped the roast, add the peppers, carrots, and turnip.
- Pour in the boiling broth.
- Add the onion stuck with cloves, the pepper corns, and the bay leaf.
- Bring to a boil, cover then reduce heat to low (or, optionally, place in an oven preheated to 300 Deg.
- F).
- This requires 2-3 hours to cook right.
- Flip the roast over once every hour.
- Before the last hour, add the Worcestershire sauce, thyme, basil, cumin, mace, turmeric, and rosemary.
- Remove the bay leaf, onion, and pepper corns before serving.
- Naturally, the broth and vegetables go with it.
- Serves best with rice, but potatoes are more traditional.
- Andrew Bernstein Montreal, CANADA
Nutrition & Diet Analysis (per serving)
1062
kcal
53% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).