Monday, April 14, 2014

Recipe: Pot Roast I

Can you believe it? Mr. Big Food has never made this dish before! That's fresh parsley, by the way.

4 lb boneless chuck roast (or other boneless roast)
2 tsp Creole seasoning
½ tsp garlic powder
¼ tsp celery salt
1 ¼ tsp sweet basil
3 Tbsp flour
1 ¼ C vegetable oil
14 ½ oz beef stock (preferably homemade—see recipes in Basics section)
½ C spicy vegetable juice (like V-8)
½ C water
1 Tbsp Worcestershire sauce
1 tsp Teriyaki sauce (preferably homemade—see recipes in Grillin’ … section)
Onion (white or yellow), cut into thin rings
2 carrots, pared and cut into 2 inch slices
4 medium red potatoes, scrubbed and quartered
¼ C fresh parsley, chopped fine

Combine seasonings and rub over roast surface. Dredge roast in flour. Brown on all sides in hot oil in stock pot or Dutch oven. Drain excess oil. Add broth, vegetable juice, water, Worchestershire sauce, and teriyaki sauce. Cover with a tight-fitting lid and simmer for 1 hour (or longer, depending on desired tenderness). Add vegetables. Cover and simmer 45 minutes longer or until vegetables are tender. Cook uncovered during the last 10-15 minutes of cooking time. Remove roast to serving platter and slice. Surround with vegetables. Top with gravy and garnish with parsley.

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