Pot Roast With Garlic SauceFrom cheflette 9 years ago
- 1 to 2 tablespoons oil or vegetable shortening shopping list
- 4 pounds pot roast (sirloin tip, bottom round, eye of the round, rump shopping list
- or chuck. I use eye of round.) shopping list
- salt shopping list
- freshly ground pepper shopping list
- water shopping list
- Sauce: shopping list
- 1/4 cup butter or margarine shopping list
- 1/4 cup flour shopping list
- 1 teaspoon salt shopping list
- 2 cups milk shopping list
- 1/2 teaspoon white pepper shopping list
- 1 tablespoon garlic powder shopping list
- chopped, fresh watercress or minced parsley (optional) shopping list
How to make it
- Heat oil in Dutch oven or heavy pan large enough to hold roast.
- Sprinkle meat generously with salt and pepper, pressing seasoning into meat with hands.
- Brown roast in hot oil in 400 degree oven. Turn meat to brown on all sides.
- Pour off any excess oil or collected fat; cover roast with boiling water, cover and simmer 2 hours or until tender.
- Make sauce while meat is cooking.
- Melt butter in saucepan or large skillet.
- Add flour and salt and stir with a wire whisk to blend into a roux - do not allow flour and butter to brown.
- Add milk, stirring until thickened and smooth.
- Whisk in pepper and garlic powder. Cook over low heat 5 to 10 minutes, stirring constantly. Thin with water if sauce becomes too thick. Sauce will be smooth and velvety. Sprinkle with chopped, fresh watercress or minced parsley.
- Remove meat from water (save broth for soup or other use), slice and arrange on platter. Ladle sauce over meat.
The Cookcheflette Albuquerque, NM
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