Sunday Pot Roast
Cooking time45 min
Sunday pot roast is definitely something which has got all the ingredients to satisfy your taste buds. An inexpensive cut of beef, some fresh green vegetables as well as a Sunday is a perfect combo for a scrumptious pot roast.
It is guaranteed that you will simply adore the superb taste of this particular recipe and share it with your loved ones.
The oven has to be heated to about 300 degrees. Use kitchen string to tie Parsley, thyme, and bay leaf into a bundle.
Heat the oil over medium heat in a big enamel-lined oven. Spread the flour on a plate. Next, use black pepper and salt to season the beef. After rolling in the flour, shake off anything which is excess. Sear the beef till all the sides are well-browned. This should take 10-12 minutes. Finally, shift the meat to a plate.
Add garlic and onions to the container and start cooking until browned. This should take approximately 5 minutes. After adding the sherry, boil till it becomes syrupy. (For approximately a couple of minutes). Scrape up the brown pieces that stick to the pot using a spoon.
After adding the tomatoes, season with pepper and salt. Add the herb bundle to the pan. Nestle the meat in the onions and tomatoes. Cover the meat after adding adequate quantities of water and bring it to a simmer. After transferring the pan to the oven cook till the beef becomes soft. (for about an hour). Next, spread the veggies around the beef. Go on cooking till the beef, as well as the vegetables, become soft. (For approximately 30 minutes). Remove the herb bundle. Next, remove the beef and cover with foil and keep it like that for 15 minutes prior to slicing. Do not forget to season with pepper and salt as required. After arranging the vegetables on a plate, slice the beef and put it on the plate. Add sauce to the beef and pour the rest into a glass pitcher to serve at the table.
- 6 Sprigs of Parsley
- 6 Sprigs of Thyme
- Two Bay Leaves
- 2 tablespoons of Vegetable Oil
- Ground Pepper
- 1 Chuck Roast (boneless)
- 6 Cloves of Garlic - peeled and smashed
- One Cup Sherry
- Kosher salt
- 2 sliced Onions
- 4 Carrots - cut into thirds
- 2 Pounds of Red Potatoes - quartered
- One can of Crushed Tomatoes
- 3 Ribs Celery - cut into fourths