Cost per serving $1.32 view details
- 2 Tbsp. oil or possibly more if needed
- 4 lb boneless cross-rib pot roast - (to 5)
- Â Â (or possibly other chuck roast)
- Â Â Kosher salt to taste
- Â Â Freshly-cracked black pepper to taste
- 2 med onions peeled, halved,
- Â Â and thinly sliced
- 1/2 c. cider vinegar
- Â Â (or possibly substitute white vinegar)
- 3 x bay leaves
- 1 Tbsp. caraway seeds
- 1/4 c. brown sugar - (packed)
- 1/4 c. minced fresh marjoram
- Â Â (or possibly 2 tbspns dry marjoram)
- 2 c. beef stock - (to 2 1/2)
- 4 x Granny Smith or possibly other tart green apples quartered, cored,
- Â Â and peeled
- Preheat oven to 300 degrees.
- In a 5-inch-deep Dutch oven, heat the oil over medium-high heat till very warm but not smoking. Dry the meat with paper towels, sprinkle it generously with salt and pepper, place in the pot, and brown well, about 8 to 10 min per side. When the meat is well browned, transfer it to a platter.
- Pour off fat or possibly add in oil to the pot as needed so you have about 2 Tbsp. in the pot. Add in the onions and saute/fry, stirring, till translucent/soft, 7 to 9 min.
- Add in the vinegar and bring to a boil, scraping up any brown stuff from the bottom of the pan. Put the meat back in the pot and add in the bay leaves, caraway seeds, brown sugar, marjoram, and sufficient stock so which the liquid comes halfway up the sides of the meat. Bring just to a simmer and skim any scum off the surface then cover, put in the oven, and cook till the beef is fork-tender, 2 1/2 to 3 hrs.
- After 2 hrs and 15 min, add in the apples to the pot; after 2 1/2 hrs, remove the apples with a slotted spoon, set aside, and begin checking the meat for doneness. To check for doneness, plunge a fork straight down into the meat and try to pull the fork out. If the fork slides out easily, the meat is done; if the meat hangs on to the fork, give it more time.
- When the meat is done, remove it from the pot, cover it loosely with foil, and let it rest for at least 10 min. Skim the fat from the braising liquid and taste the liquid. If it needs more flavor, place the pan on the stove over medium-high heat and simmer to reduce the liquid. For a thicker sauce, reduce it till it coats the back of a spoon. Season with salt and pepper. (You can also strain the liquid and pass it and the cooked onions separately.)
- Cut the meat into thin slices and serve accompanied by the apples, braising liquid, and onions.
- This recipe yields 6 servings.
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|Amount Per Serving||%DV|
|Serving Size 148g|
|Recipe makes 6 servings|
|Calories from Fat 44||42%|
|Total Fat 4.99g||6%|
|Saturated Fat 0.45g||2%|
|Trans Fat 0.12g|
|Total Carbs 13.53g||4%|
|Dietary Fiber 1.4g||5%|