Latest Dish Menu Autumn Pot Roast II :: Popular Recipes

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Autumn Pot Roast II

"A best Autumn pot roast! My mother made this recipe for our circle of relatives once I was a bit girl. We all cherished it and now I make it for my husband who loves it just the same. If you want carrots with the pot roast, upload them to the pot for the final 30 minutes of cooking. "

Ingredients :

1 teaspoon salt
2 tablespoons all-motive flour
1 (4 pound) boneless pork chuck roast
2 cloves garlic, minced
four tablespoons butter
1 huge onion, sliced skinny
12 entire peppercorns
12 complete allspice berries
1 tablespoon finely grated uncooked horseradish
half of cup bay leaf, crumbled
half cup rum
half of cup water

Instructions :

Prep : 10M	Cook : 8M	Ready in : 3H40M

Mix collectively salt and flour, and rub combination into the beef. In a Dutch oven, prepare dinner garlic in butter over medium heat. Place meat into pan, and brown on all sides. Remove pork from pan.
Arrange sliced onions within the backside of the Dutch oven, after which region the beef on pinnacle of the onions. Season with peppercorns, allspice, horseradish, and bay leaf. Pour in rum. Cover, and simmer over medium-low heat until tender, approximately three to 4 hours. A correct pot roast will deliver most of its own juices, but because it cooks pour 1/2 cup water over it to make an enough supply of gravy.
Transfer roast to a platter. Stir gravy until clean, and pour over roast.

Notes :

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