Rachels Homemade Pot Roast Recipes
ZAKIEH'S AND RACHEL'S FAVORITE POT ROAST
Recipe originates from my mother's (Olga's) famous Viennese recipe book, and has been a family favorite for decades.
Provided by Susi Basser
Categories Weeknight
Time 5h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat Oven to 350F degrees.
- Wash meat, remove all extra fat.
- Add paprika and pepper to taste.
- Sprinkle with Maggi.
- Let it stand for an hour.
- User deep oven proof casserole on stove, remove lid and heat butter slowly; Place meat into casserole until it looks golden.
- add sliced onion and stir for a few minutes.
- Place meat on top of the onions and place uncovered casserole into preheated oven at 350F for about 30 minutes or until meat is dark golden.
- Add broth, garlic, bread, and cover casserole.
- Lower oven heat to 250F, and place it into oven for approximately 3 hours.
- While in oven, stir gravy occasionally.
- When done, lift meat out and put on a separate plate to allow to cool.
- Pour gravy, onion, garlic, bread mixture into food processor and blend.
- Place gravy into refrigerator.
- After gravy has congealed in refrigerator, remove all fat from top.
- Place pot roast into refrigerator after it has cooled.
- Before serving pot roast dinner, heat refrigerated gravy and stir.
- Take the cold pot roast and slice it, then gently heat the slices in the gravy, ready to eat.
Nutrition Facts : Calories 85.5, Fat 3.4, SaturatedFat 1.9, Cholesterol 7.8, Sodium 219.2, Carbohydrate 12.4, Fiber 1.6, Sugar 3.5, Protein 2.1
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