Pot Roast Platter

Name: Pot Roast Platter
Ingredients: 1 boneless beef chuck roast; 1/4 c. flour; 3 medium onions, cut in thick wedges; 4 cloves garlic, crushed; 1/4 c. butter or margarine; 3 c. beef broth; 1 (8 pieces) pkg. frozen half ears corn-on-the-cob; 1 pt. cherry tomatoes, stemmed

8 ingredients

8 steps

Ingredients

1 boneless beef chuck roast
1/4 c. flour
3 medium onions, cut in thick wedges
4 cloves garlic, crushed
1/4 c. butter or margarine
3 c. beef broth
1 (8 pieces) pkg. frozen half ears corn-on-the-cob
1 pt. cherry tomatoes, stemmed

Directions

1

Dredge beef in flour.
2

In large heavy Dutch oven over medium-high heat, brown beef, onions and garlic in butter.
3

Stir in broth, scraping up browned pan drippings.
4

Bring to boil; reduce heat.
5

Cover and simmer 2 1/2 to 3 hours or until meat is fork-tender.
6

Remove to cutting board.
7

Cover and let rest 10 minutes.
8

(At this point, you can freeze meat and pan liquids for later use.)