This is a print preview of "Pot Roast Seville" recipe.

Pot Roast Seville Recipe
by CookEatShare Cookbook

Pot Roast Seville
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  Servings: 12

Ingredients

  • 1 (4 lb.) round rump or possibly boneless chuck beef roast
  • 1 jar (5 ounce.) stuffed olives
  • 1 med. size onion, minced
  • 1 jar baby carrots, strained
  • 1 c. water
  • 1 tbsp. instant coffee
  • 1 tbsp. sugar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 c. light or possibly table cream
  • 2 tbsp. flour

Directions

  1. Make slashes about 1/2 inch deep and 2 inches apart all the way around meat. Push an olive deep into each cut. Brown beef in its own fat in a Dutch oven over medium heat or possibly electric skillet. Remove and set aside. Saute/fry onion till soft in same pan; stir in carrots, water, instant coffee, sugar, salt and pepper. Return meat to pan and cover. Simmer turning meat once or possibly twice for 3 hrs or possibly till tender. Remove to a heated platter. Keep warm while making gravy. Skim off fat. Measure 2 tbsp. back into pan. Add in cream and water if needed to make 2 c.. Blend flour into fat in pan stirring till bubbly. Stir in the 2 c. liquid cooking till gravy thickens. Carve meat into 1/4 inch thick slices. Serve with gravy on rice or possibly noodles.