Sunday Dinner Savory Pot Roast Beef |
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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 6 |
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I came up with this when I was tired of the typical onion soup flavored roast beef recipe, but not in the mood for the robust red wine version I use. My kids liked it a lot (they range in age from 1 to 14 and even the baby ate it up!) I serve it with scalloped potatoes and a green salad. We like it for Sunday Dinner after church. Ingredients:
2 1/2 lbs boneless chuck roast |
1 teaspoon lawry's seasoned salt |
3 tablespoons olive oil (i use light tasting, not extra virgin) |
2 bay leaves |
6 allspice berries |
1/4 cup slivered shallot (one shallot big enough to fill your hand) |
1 (14 ounce) can of good beef broth |
1 inch cinnamon stick |
Directions:
1. Heat oven to 350.
2. Heat oil in a deep oven casserole dish or pot, that has a tight-fitting lid.
3. Rub the roast with Lawrey's salt.
4. When oil is hot, brown roast on all sides in the hot oil; look for a nice brown crispy texture.
5. When all sides are nicely browned, remove roast to a platter.
6. Put allspice, cinnamon, bay leaves and shallots in the hot oil and stirfry until shallots begin to brown; do not burn.
7. Pour in beef broth and stir, scraping sides and bottom of pan.
8. Return roast and any drippings that collected on the platter to the pot, turn once, cover tightly and put in oven (I don't even peek for the first 2 hours).
9. Roast until meat pulls apart, about 2 1/2 to 3 hours- check closely.
10. Remove roast to serving platter.
11. Pick out the 6 allspice berries, 2 bay leaves and cinamon stick, skim fat off and pour broth over the roast and serve.
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