Tender Pot Roast With Gravy Yankee Style Recipes

Steps:

• 1. Preheat oven to 325 degree's. In a large pot( ditch oven) add olive oil. Heat till very hot.
• 2. Salt and pepper roast generously on all sides. Place roast in pot and sear each side until it is browned well. Remove to roasting pan with lid.
• 3. In the pot add the butter. Cook onion for a few minutes. Add the chopped garlic with a little bit of rosemary . Cook for about one minute. Do not over brown garlic.
• 4. Place the onion and garlic mixture on top of roast , and sides.
• 5. Brown carrots , and potatoes slightly in the pot. Add to roast pan on the sides of roast. Salt and pepper a little more.
• 6. In the pot add Beef stock to deglaze roast drippings. Place the rosemary in the pan with roast. Pour stock dripping mixture over roast and cover. place on middle rack of oven. Bake 2-3 hours until the meat pulls away with a fork.
• 7. easy no lumps Gravy optional: Remove 1 1/2 cups of stock drippings from roast. Place in pan . Bring to a boil.
• 8. Place water and flour in a shaker cup. Shake vigorously. Add a little at a time to beef drippings and stir until desired thickness. Salt and pepper to taste.

Steps:

• Cut roast in half; rub with 2 tablespoons vinegar. Combine the salt, garlic powder and pepper; rub over meat. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. , Place the garlic, bay leaves and onion on roast. In a small bowl, dissolve bouillon in boiling water; stir in soup and remaining vinegar. Slowly pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. , Remove roast; keep warm. Discard bay leaves. Whisk cornstarch and cold water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until gravy is thickened. Slice roast; return to slow cooker and heat through.

Steps:

• Heat the oil in a heavy, cast iron pot over medium heat. Dredge the roast in the flour, shake off the excess, and brown in the hot oil on all sides. Stir in the onions, carrots, celery, garlic, and allspice; cook till lightly browned. Pour in the red wine and bring to a simmer before pouring in the beef broth. Reduce heat to low, cover and cook until the beef is tender, about 2 to 3 hours.
• When the meat has finished cooking, remove to a cutting board, and allow to rest for 10 minutes. While beef is resting, thicken the cooking liquid with the cornstarch. Slice the beef and serve with the gravy.