Southern-Style Pot Roast
From busmamawilliams 16 years agoIngredients
- 2 Tablespoons cooking oil shopping list
- 3 pound rolled or chuck roast; with excess fat trimmed off shopping list
- 5 garlic cloves; halved shopping list
- 5 Tablespoons white flour shopping list
- 1 Tablespoon worcestershire sauce shopping list
- 1 Tablespoon low-sodium soy sauce shopping list
- 1 teaspoon prepared mustard ( I like dijon-style best) shopping list
- 2 bay leaves shopping list
- 1 teaspoon instant coffee granules or 1/4 cup strong coffee shopping list
- 2 beef bouillion cubes; dissolved in 1/4 cup very hot water shopping list
- 1/2 teaspoon black pepper shopping list
- 1 medium onion; coarsely-chopped shopping list
- 4 cups (approx.) hot water shopping list
How to make it
- Make deep slits all over roast & insert all the garlic pieces deeply. Dredge roast in flour & pound flour into meat with a mallet or side of a sturdy saucer. Fry roast in a hot, heavy dutch-oven type pot, to which you have added the cooking oil. Make sure roast is a very deep brown on all sides.Add onions & saute for 2 minutes more. Add all remaining ingredients, along with the hot water ( 4 cups or just enough to completely cover meat). Bring to a boil then simmer, covered, for 1 and 1/2 to 2 hours, or until roast is very, very tender ( falling-off-the-bone tender). Remove roast & keep warm in a covered dish. Boil down liquid in pot, over medium flame (taking care not to let it stick or scorch) until the consistency of gravy. Return meat to pot & heat thoroughly.
- Serve meat on a platter & pass gravy on side. Mashed potatoes are a must!
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