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Yankee Pot Roast
1 1/2 lb Boneless bottom round roast
1/4 ts Black pepper
2 md Yellow onions; sliced thin
2 Cloves garlic; minced
1 1/2 c Low-sodium beef broth
1 c ;water
2 tb Low-sodium tomato paste
1/2 ts EACH dried thyme, marjoram, and basil; crumbled
Nonstick cooking spray
1/4 lb Mushrooms; sliced thin
1 tb Parsley; minced
Preheat the broiler. Season the roast with the pepper. Place the meat on the broiler pan rack and broil about 4 inches from the heat, turning until brown on all sides--about 10 minutes. Reduce the oven temperature to 325F.
In a heavy 4-quart Dutch oven, combine the onions, garlic, beef broth, water, tomato paste, thyme, marjoram, and basil. Add the beef and bring to a simmer over moderate heat. Cover tightly, transfer to the oven, and cook for 2 to 2 1/2 hours or until tender.
Slice the meat 1/4 inch thick and arrange the slices, slightly overlapping, on a heated platter; keep warm.
Lightly coat a 10-inch skillet with the cooking spray and set over moderate heat for 30 seconds. Add the mushrooms and cook, stirring, for 5 minutes or until lightly browned. Stir in the pureed vegetables. Spoon the sauce over the beef and sprinkle with the parsley.
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