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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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This is an old family recipe and it is the only pot roast recipe that I ever make. It is deceptively simple but the flavours just seem to go together incredibly well. The taste is quite different from the usual. Don't be tempted to put in more water than is called for. The moisture comes out of the onions and the meat and you end up with a delicious broth. Ingredients:
3 -4 lbs pot roast |
2 tablespoons oil |
1 tablespoon mustard |
1 1/2 teaspoons brown sugar |
1/4 cup water |
1/4 cup vinegar |
2 -3 large onions, sliced |
salt, pepper |
flour, to thicken gravy (optional) |
Directions:
1. In a Dutch oven, brown the pot roast in the oil.
2. This will take about 15 minutes to get all surfaces browned.
3. Add the remaining ingredients and bring to a boil.
4. Lower the heat and simmer very slowly for 3 hours.
5. Take the roast out and keep warm.
6. Strain the gravy (serve the onions as a side dish).
7. Mix the flour with water and thicken the gravy if desired.
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