Pot Roast

Name: Pot Roast
Ingredients: 5 lb. beef bottom round roast; 6 Tbsp. butter or margarine; 1 1/2 c. chopped onions; 2 cloves garlic, crushed; 1/3 c. flour; 1/4 c. wine vinegar; 2 Tbsp. corn syrup; 2 cans (10 1/2 oz.) condensed beef broth, undiluted; 2 bay leaves; 4 sprigs parsley; 1 Tbsp. black peppercorns

11 ingredients

13 steps

Ingredients

5 lb. beef bottom round roast
6 Tbsp. butter or margarine
1 1/2 c. chopped onions
2 cloves garlic, crushed
1/3 c. flour
1/4 c. wine vinegar
2 Tbsp. corn syrup
2 cans (10 1/2 oz.) condensed beef broth, undiluted
2 bay leaves
4 sprigs parsley
1 Tbsp. black peppercorns

Directions

1

Wipe pot roast with damp paper towel.
2

Brown well in butter in 6-quart Dutch oven over medium heat, turning with wooden spoons. Remove roast and set aside.
3

Preheat oven to 325°.
4

Add onion and garlic to drippings and cook over low heat 5 minutes.
5

Remove from heat.
6

Stir in flour until smooth.
7

Add vinegar, corn syrup and broth.
8

Stir while bringing to a boil.
9

Tie bay leaves, parsley and pepper in cheesecloth.
10

Add to pot with roast.
11

Cover and put into oven and bake for 3 to 3 1/2 hours.
12

Remove cheesecloth bag before serving.
13

Serves 6.