You are here

Yankee Pot Roast With Onions

Holiday.Cook's picture
Ingredients
  Bacon fat/Salad oil 2 Tablespoon
  Beef rump/Round roast 5 1⁄2 Pound
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped carrot 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Bay leaf 1⁄2 , crumbled
  Water 1⁄2 Cup (8 tbs)
  Condensed beef broth 10 1⁄2 Ounce, undiluted (1 Can)
  Tomato sauce 8 Ounce (1 Can)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  White boiling onions 1 Pound, peeled (Small Variety)
  All purpose flour 2 Tablespoon
Directions

GETTING READY
1. Preheat oven to 350°F before baking.

MAKING
2. Take a 6 quart ovenproof Dutch oven, add bacon fat, heat well. Add meat and cook for 20 minutes, turning frequently using two wooden spoons, for the meat to turn evenly brown.
3. Keep roast onto one side of the pan. Sauté chopped onion, garlic, bay leaf and carrot for about 5 minutes. Make beef broth 1 ½ cups by adding water. Pour along with tomato sauce on the meat and season with pepper and salt.
4. Cover and bake for 90 minutes or till meat turns fork tender. Mix the boiling onions and continue to bake for 20 more minutes. Transfer the roast and onions to a warm serving platter.

FINALIZING
5. Strain in the pan liquid, skimming off the fat and discarding particles. Take a small bowl and prepare a smooth mixture of flour with ½ cup water.
6. Place the strained liquid in Dutch oven and stir in the flour mixture. Allow the mixture to come to a boil, while stirring to thicken a little. Keep aside till used as sauce.

SERVING
7. Serve hot while passing the sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Onion
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

Rate It

Your rating: None
4.09524
Average: 4.1 (21 votes)