 |
Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
|
An old-fashioned pot roast recipe. Like any pot roast, this one tastes even better made ahead and reheated. Drizzle the pan juices over potatoes. I make a 1/2 recipe for the 2 of us and the leftovers make a fab hot beef sandwich! If meat is not well marbeled, I suggest adding 3/4 cup of water or beef broth to the pan at the beginning. Ingredients:
2 (2 lb) beef chuck, pot roasts (well-marbled boneless 1 1/2 inches thick) |
2 teaspoons ground allspice |
2 teaspoons salt |
1 teaspoon pepper |
1 1/2 lbs onions, halved lengthwise, then thinly sliced lengthwise (6 cups) |
6 large garlic cloves, finely chopped |
2 tablespoons finely chopped fresh flat-leaf parsley |
Directions:
1. Put oven rack in middle position and preheat oven to 400°F.
2. Pat meat dry. Stir together allspice, 2 teaspoons salt, and 1 teaspoon pepper in a small bowl and rub all over meat.
3. Spread half of onions and half of garlic in a 13- by 9-inch roasting pan and arrange meat on top. Spread remaining onions and garlic over meat. Tightly cover pan with foil and roast, turning meat over after 1 hour, until meat is very tender, about 2 1/2 hours total.
4. Skim fat from pan juices. Slice meat across the grain and sprinkle with parsley. Serve with onions and pan juices.
5. note:.
6. Beef can be braised 2 days ahead. Cool meat in juices, uncovered, then slice and chill in juices, covered. Reheat, covered, in a 350°F oven 30 to 40 minutes.
|
|