Mom's Austrian Pot Roast Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2-3 lb. chuck roast*
1-2 lbs. carrots, peeled and halved
1 rib or more celery, halved, reserving some leaves for flavor
4 bay leaves
2-14.5 oz. cans whole tomatoes in juice**
2 lg. white onions, thick sliced
1-2 med. white onions, quartered
Parsley flakes
Kosher salt
Coarse-ground pepper
Paprika
Tabasco sauce
Lea & Perrins Worcestershire sauce
½ cup red sherry wine
*Roast may be browned first, coating with flour and the kosher salt, pepper and paprika
**Additional canned whole tomatoes in juice optional. Also, you can substitute fresh tomatoes for canned tomatoes, but this will require additional water or broth to add moisture
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Directions: |
Directions:Preheat oven to 350º, with oven rack in the middle. Liberally sprinkle meat with kosher salt, pepper and paprika. (If desired, brown meat first using flour along with the salt, pepper and paprika.) Place roast on a rack in a large roast pan. Meanwhile, peel and slice carrots and celery. Thickly slice the 2 lg. white onions and quarter the 1-2 med. white onions. Slice the canned whole tomatoes, reserving the juice. Layer the meat with the thick onion slices and sliced tomatoes. Place the carrots, celery, onion and additional celery leaves all around the roast, adding the bay leaves and parsley flakes. If desired, sprinkle additional kosher salt and pepper on the vegetables. Pour sherry over vegetables and roast, in addition to the reserved tomato juice. Shake some Tabasco and Worcestershire sauce over the tomatoes and onions atop the roast. Cover and place on center rack of oven for minimum of 2-3 hours, until roast is "falling apart" tender. Serve with mashed potatoes and (my personal favorite) green apple natural applesauce. The juice from this roast makes an excellent gravy for the mashed potatoes. |
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Number Of
Servings: |
Number Of
Servings:Depends on the number of hungry men in your home |
Preparation
Time: |
Preparation
Time:1.5 hours |
Personal
Notes: |
Personal
Notes: Perfect for a cold Sunday afternoon. I've added extra carrots, onions and celery around the side of the roast. My family can't wait for dinner, smelling the roast as it slowly cooks all afternoon!
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