Steve’s Favorite Pot Roast
This is my favorite pot roast recipe. So delicious, and quite simple to make.
Ingredients:
2 Tbsp. Cooking Oil
4 lbs. Rump Roast of beef
1 medium Onion, halved
1 Garlic Clove, crushed (optional)
1/4 cup Boiling Water
Salt and Pepper
3 Tbsp. fat (see below)
2 cups Liquid (cooking liquid plus water)
Salt and Pepper
Directions:
Heat oil in large heavy saucepan or Dutch oven. Add roast and brown very well on all sides over moderately high heat (this may take as long as 20 minutes).
Add onion, garlic, and boiling water. Sprinkle the meat generously with salt and pepper. Cover and simmer until the meat is very tender, about 3 hours. Lift out the mean, and drain all the fat and liquid from the pan.
Return the meat to the pan and brown again until quite dark on the outside. Put the meat on a platter and keep it hot.
Skim the fat off the drippings from the pan or chill drippings quickly by setting them in ice water and lift off the fat. Return 3 Tbsp. of this fat to the pan, sprinkling in flour and letting it bubble up.
Measure the liquid left from cooking after the fat was removed and add boiling water to make 2 cups.
Remove the pan from the heat and add the liquid all at once, stirring to blend well. Returning to moderate heat and cooking until thick and smooth, stirring constantly. Taste and season if necessary. Serve with the roast.
And Enjoy!
Yields: 6 to 8 servings
