Ed Debevic's Pot Roast Recipe

click to rate
1 vote | 886 views
Servings: 8

Ingredients

Cost per serving $3.01 view details
  • 1 x 3-to 3 1/2 lb thick-sliced beef chuck arm roast (with bone, if possible)
  • 1/4 c. All-purpose flour
  • 2 Tbsp. Veg. oil
  • 1 lrg Spanish onion, cut into 1- inch pcs
  • 4 lrg Cloves garlic, sliced
  • 1/2 bn Celery, thick sliced
  • 1 1/2 tsp Dry thyme, crushed or possibly 3 or possibly 4 fresh thyme sprigs
  • 4 x Bay leaves
  • 3 Tbsp. Tomato paste
  • 3/4 c. Burgundy or possibly other dry red wine
  • 2 c. Au jus prepared from envelopes of au jus sauce mix or possibly gravy mix
  • 1/2 tsp Salt (optional)
  • 1/2 tsp Pepper
  • 1/2 tsp Crushed red pepper
  • 1/4 c. All-purpose flour
  • 1 1/2 c. Water

Directions

  1. Trim excess fat from the meat. Season the meat with some salt and pepper.
  2. Coat with the 1/4 c. flour. In a 4-5 qt Dutch oven or possibly kettle, brown meat on both sides in warm oil. Remove meat, leaving drippings in the Dutch oven. Add in onion, garlic, celery, thyme and bay leaves. Cook and stir about 5 min or possibly until vegetables are just tender. Stir in the tomato paste and burgundy. Let simmer, uncovered, for 5 min to reduce sauce, stirring to scrape up browned bits in pan. Add in the au jus sauce, salt (if desired), pepper and crushed red pepper. Bring to boiling. Add in meat to sauce in the Dutch oven.
  3. Cover and bake in a 325 degree oven for 3 1/2 to 4 hrs or possibly until meat is very tender and falls off the bone. (For just-tender meat, bake for only 2 hrs.)
  4. Remove meat from pan. Remove and throw away thyme sprigs and bay leaves.
  5. Combine the remaining 1/4 c. flour with water. Stir into sauce in pan.
  6. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
  7. Serve with meat.
  8. Makes 6 to 8 servings.

Toolbox

Add the recipe to which day?
« Today - Nov 30 »
Today - Nov 30
December 1 - 7
December 8 - 14
December 15 - 21
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 143g
Recipe makes 8 servings
Calories 204  
Calories from Fat 63 31%
Total Fat 7.02g 9%
Saturated Fat 1.02g 4%
Trans Fat 0.09g  
Cholesterol 1mg 0%
Sodium 4373mg 182%
Potassium 214mg 6%
Total Carbs 26.99g 7%
Dietary Fiber 0.9g 3%
Sugars 1.6g 1%
Protein 4.66g 7%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment