Directions: |
Directions:Preheat oven to 275º. In a large dutch oven lightly brown onion in olive oil - remove to plate. Add carrots and potatoes and lightly brown (add more olive oil if needed) - remove to plate. Season and sear roast on both sides - remove to plate. Add broth (or wine) and scrape bottom of pan, return roast, add vegetables and enough stock (or wine) to cover the meat half way. Cover and place in oven. Cook 1 hour per pound. |
Personal
Notes: |
Personal
Notes: I season the meat with garlic salt, pepper and paprika and brown off the roast and set aside, then use about a cup of water to deglaze the pot. If I use onions, I saute them around the edges while the meat is browning. I cheat and use one pkg of McCormick brown gravy seasoning mixed with 1 cup cold water and pour into hot liquid while stirring. Then I add the meat back and the carrots. You can make more gravy by adding cornstarch mixed with water. I also use a little Kitchen Bouquet, if I'm adding to the liquid. Cook for 2-3 hours on a simmer on top of the stove. Fifteen minutes or so before the time is up, add potatoes.
Auntie Enn
The only thing I see different to any amount is I use a lot of pearl onions, just because I like them, and I always put two tsp of prepared mustard in with the wine and stock. I use soy sauce instead of Worcestershire Sauce.
Jerry Jolly
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