Perfect Pot Roast
|Beef cross rib roast/Blade roast 2 kg||4 Pound|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Vegetable oil||50 Milliliter|
|Chopped onions||1 1⁄2 Cup (24 tbs)|
|Chopped carrots||3⁄4 Cup (12 tbs)|
|Chopped celery||3⁄4 Cup (12 tbs)|
|Garlic||1 Clove (5 gm)|
|Chopped drained tomatoes||1 Cup (16 tbs)|
|Dried thyme||1⁄2 Teaspoon|
|Beef stock||250 Milliliter|
Pat meat dry and dredge with 1/4 cup (50 mL) of the flour; brush off any excess.
In Dutch oven, heat oil over medium-high heat; brown meat all over for about 7 minutes, turning with wooden spoons.
Remove meat and set aside.
Add chopped onions, carrots, celery and garlic; cook, stiring often, for 3 to 5 minutes or until softened.
Sprinkle with remaining flour and cook, stirring, for 1 minute.
Add tomatoes, thyme and bay leaf; pour in stock and bring to simmer.
Return meat to pan; cover and cook over low heat in 325Ã‚Â°F (160Ã‚Â°C) oven for 1 hour and 45 minutes.
Add whole onions, carrots and potatoes; cover and cook for 45 to 75 minutes or until meat and vegetables be tender, turning roast every 30 minutes.
Remove roast, whole onions, carrots and potatoes; cover and keep warm.
To make gravy, discard bay leaf from cooking liquid.
Tip pan and skim off all fat.
Pour cooking liquid into blender, food processor or food mill; puree until smooth.
Slice roast and arrange on serving platter; surround with vegetables.
Pour gravy into sauceboat and pass separately.