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Beef Pot Roast

chef.tim.lee's picture
Ingredients
  Round steak 6 Pound (In One Piece)
  Salt To Taste
  Freshly ground black pepper To Taste
  Dried thyme 1⁄2 Teaspoon
  Bacon drippings 4 Tablespoon
  Rich beef stock 1 1⁄4 Cup (20 tbs)
  Carrots 4 Large, cut into 1 inch lengths
  Onions 2 Large, quartered
  Turnips 2 , quartered
  Garlic 2 Clove (10 gm), crushed
  Peppercorns 8
  Whole cloves 4
  Whole allspice 2
  Bay leaves 2
  Butter 1 Tablespoon, softened
  Flour 1 Tablespoon
  Parsley sprigs 4 , finely chopped
Directions

GETTING READY
1. Season meat with salt, pepper and thyme.

MAKING
2. In a large casserole or Dutch oven, melt bacon drippings or heat olive oil over medium high heat.
3. Add seasoned beef cubes and sauté in fat until evenly browned.
4. Pour in half beef stock and allow it to reach a boil.
5. Reduce heat and let the stock simmer before adding vegetables, spices and herbs.
6. Cover casserole with lid and simmer roast for almost 4 hours, turning occasionally and adding more stock if required, until meat is fork tender.
7. Transfer the roast to a warm serving platter and remove vegetables to surround the meat, using a slotted spoon. Cover with foil and keep warm.

FINALIZING
8. Once gravy cools, carefully skim off fat that surfaces to the top.
9. Combine butter and flour to make a paste and add to the gravy.
10. Boil, stirring constantly, until gravy is thick and smooth.
11. Taste and adjust seasoning.

SERVING
12. Coat the meat and vegetables with gravy, pouring the rest into a sauce boat.
13. Garnish roast with parsley.
14. Serve with potatoes and green beans if you like.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Stewed
Interest: 
Holiday
Ingredient: 
Beef
Preparation Time: 
10 Minutes
Cook Time: 
280 Minutes
Ready In: 
0 Minutes
Servings: 
8

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