Savory Pot Roast

Name: Savory Pot Roast
Ingredients: 5 lbs boneless lean chuck pot roast; 6 tablespoons butter or 6 tablespoons margarine; 1 12 cups onions, chopped; 3 cloves garlic, crushed; 13 cup all-purpose flour; 14 cup wine vinegar; 1 tablespoon anchovy paste; 2 tablespoons honey or 2 tablespoons corn syrup; 2 (10 ounce) cans condensed beef broth, undiluted; 2 bay leaves; 4 sprigs parsley; 1 teaspoon black peppercorns

12 ingredients

13 steps

Ingredients

5 lbs boneless lean chuck pot roast
6 tablespoons butter or 6 tablespoons margarine
1 12 cups onions, chopped
3 cloves garlic, crushed
13 cup all-purpose flour
14 cup wine vinegar
1 tablespoon anchovy paste
2 tablespoons honey or 2 tablespoons corn syrup
2 (10 ounce) cans condensed beef broth, undiluted
2 bay leaves
4 sprigs parsley
1 teaspoon black peppercorns

Directions

1

Wipe pot roast with damp paper towels.
2

In hot butter in 6 qt Dutch oven, brown roast well over medium heat, turning on all sides with wooden spoons, about 20 minutes.
3

Remove roast; set aside.
4

Preheat oven to 325 degrees F.
5

Add onion and garlic to drippings in Dutch oven and cook over low heat about 5 minutes or until tender.
6

Remove from heat and stir in flour until smooth.
7

Add vinegar, anchovy paste, honey and broth, stir to mix.
8

Tie bay leaves, parsley and peppercorns in cheesecloth bag then add to the Dutch oven.
9

Bring to boiling, covered.
10

Place in oven and roast 3-3 1/2 hours, or until meat is fork tender.
11

Remove and discard cheesecloth bag.
12

Remove pot roast to platter.
13

Serve with sauce from Dutch oven.