| You are here: | About>Food & Drink>Home Cooking> Recipes> Meat Recipes> Beef Recipes> Not Your Mother's Pot Roast Recipe |
 | Home Cooking |
At a Glance Prep Time : 15min Cook Time : 2hr 15min Course : Entree Special : Caffeine-Free, Egg-Free, Gluten-Free, Nutrient Dense, Sugar-Free, Wheat-Free Type of Prep : Bake, Heat, Simmer, Slow Cook Cuisine : U.S. Regional Occasion : Fall, Family Dinner, Spring, Summer, Winter Related ResourcesNot Your Mother's Pot Roast RecipeFrom Craig's An American Bistro, West Palm Beach, Florida, USA This pot roast is a restaurant favorite. It uses beer, molasses, mustard, and herbs in the gravy, along with turnips and rutabagas. INGREDIENTS:
PREPARATION:Cook bacon over medium heat in large oven-proof pot until fat has rendered, 3 to 5 minutes. Remove bacon, chop and set aside.
In a separate pan, brown roast on all sides in the vegetable oil. To the rendered bacon fat in the pan add onion, carrot, celery, and garlic. Cook until wilted and lightly browned. To the cooked vegetables, add water, beers, bouillon, mustard, molasses, sage, thyme, and parsley. Bring to a boil and place meat in pot with vegetables. Cut a piece of parchment paper to fit over the pot and place it on top of mixture. Cover pan tightly with foil. Roast in oven at 375 degrees F. for 1-1/2 to 2 hours. Allow to cool then skim fat. Remove roast and set aside. Simmer vegetables in cooking liquid until crisp tender. Garnish and serve with horseradish sauce. Yield: 5 servings Source: Craig's An American Bistro, West Palm Beach, Florida, USA Reprinted with permission. User Reviews  Related Resources |
|
All Topics | Email Article | |  |  |
| Advertising Info | News & Events | Work at About | SiteMap | Reprints | Help | Our Story | Be a Guide |
| User Agreement | Ethics Policy | Patent Info. | Privacy Policy | ©2008 About, Inc., A part of The New York Times Company. All rights reserved. |