Directions: |
Directions:First you must put a sear on the roast.
Add a couple of tablespoons of olive oil to the pan you want to sear the meat in.
Burner should be on high or medium high.
Let the oil get good and hot.
Salt and pepper the meat well.
Add the meat to the pan and sear it until it is browned on both sides.
If you're using the dutch oven, you can do the sear in it. I will do this as if you were using dutch oven. Adjust for whichever pan/roaster method you are using.
Once meat is browned on both sides start adding the quartered up onions. Let them get a little caramelized.
Add water to cover bottom of the pan so the meat doesn't stick and to provide liquid for it to cook in. Just enough to cover bottom of pan. Add the carrots and some chopped/minced garlic liberally around the pan and on top of the roast. Put the lid on and bake in the oven on 350º for about 30 minutes.
Take the roast out of the oven, add the potatoes and mushrooms to the pot. Return it to the oven and let cook for about 30 more minutes.
Brown Gravy Instructions.
Ingredients
4 cups water (for gravy)
2½ tablespoons Better Than Bouillon® Roasted Beef Base
¼ cup warm water (for dissolving base)
⅓ cup corn starch
½ cup cold water (for corn starch slurry)
⅛ teaspoon ground white pepper
.
Directions
1.In a large saucepan, bring 4 cups of warm water to a gentle boil.
2.In a small bowl, add Beef Base and ¼ cup warm water, whisk until base dissolves; set aside.
3.Reduce heat on stove to medium; pour base-water mixture into saucepan, whisk to combine.
4.In another small bowl, add corn starch and cold water, whisk to combine.
5.Slowly add cornstarch slurry into saucepan, cook and whisk until gravy thickens, about 2 minutes. Season with pepper.
Pour your brown grave over the roast, return it to the oven and cook for another 20 to 30 minutes to allow the gravy to coat the meat and vegetables.
Take out of the oven, let it rest for about 15 minutes. Then it is ready to serve. |
This recipe for Lisa's Pot Roast is from