Fancy Yankee Pot Roast
- Ready In:
- 3hrs 30mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 59.14 ml olive oil
- 2-3 onions (sliced)
- 1360.77-1814.36 g bottom round beef roast
- 118.29 ml flour (for dredging)
- 236.59 ml carrot (amount and type to suit your taste, I use baby carrots)
- 946.36 ml beef broth
- 709.77 ml wine (use your favorite, I use Riesling)
- 5-6 fresh thyme sprigs
- ground salt & pepper (to taste)
- 59.14 ml water
- 29.58 ml cornstarch
directions
- Heat olive oil in a large cast iron dutch oven, over medium heat.
- Sauté onion until golden.
- Thoroughly dredge the beef in flour, covering all surfaces.
- Add to the pan and brown on all sides.
- Add the carrots, beef broth, wine, thyme, black pepper, and salt.
- Reduce heat, cover and simmer until meat is falling apart tender, turning the meat occasionally (it took me about five hours).
- When meat is falling apart tender, remove it from the broth along with the thyme sprigs and veggies.
- Add cornstarch to water, stir until dissolved and add to broth stirring until thickened.
- Remove from heat.
- Enjoy.
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Reviews
-
very good, hubby really liked it. he loves roasts but i can never find one that doesn't have tomatoes in it. this was really good and the gravy was good too. i used a pinot grigio from a local winery, hubby drank all the riesling, and was very tasty. i liked the mildness of the white as opposed to a red. thanks!
-
This was a great recipe. I used all of the ingredients except carrots and cut the wine in half. (My husband doesn't care for the taste.) After 4 and a half hours, the roast was falling apart tender. My kids even came back for seconds. They never do that! Thank you Molidol for a fantastic roast. Picture are coming.
RECIPE SUBMITTED BY
I am a wellness advocate with doTERRA and I have a love for Holy Yoga. The older I get the more I need to take care of this body of mine, inside and out!