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August 22, 2005

Pot Roast Recipe

Needed:

a 2-3 lb. boneless bottom round roast
minced garlic

Make three or four slits in the top of the roast.
Force minced garlic into the slits. Wrap very tightly in plastic wrap, then in foil.

Freeze at least overnight.

Needed:
2 -3 Tbsps. olive oil
1 16 oz. can, beef broth
10 baby carrots, split & cut in half
4 medium-sized white potatoes, cubed
1 large yellow onion, chopped
1 lb. frozen cut green beans
4-5 chopped fresh mushrooms, (if desired)
1 small can, diced tomatoes (if desired)
1 Tbsp. Worcestershire sauce
1 Tbsp. soy sauce
1 Tbsp. minced garlic
Black pepper.
*******************
Brown frozen roast, on all sides, in olive oil. Place browned meat
in center of pot, slitted side up. Pour broth over roast. Add
Worcestershire and soy sauces. Cover, and simmer one hour and
fifteen minutes. Surround meat with layers: carrots, potatoes,
onion, green beans, tomatoes, mushrooms.
Cover, continue to simmer another hour and fifteen minutes. Allow to
cool, (or refrigerate overnight....this lets the flavors blend).
Slice the roast. (If refrigerated, re-heat in microwave.) The roast
will be very tender, and you don't have to cook anything else...
except maybe biscuits or cornbread!

From Viv

Posted by Willie Crawford at August 22, 2005 08:48 PM

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