Cross Rib Pot Roast & Veggies |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 6 |
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Wonderful flavored pot roast or you may use a crock pot. You could add potatoes to make this a complete meal in one pot. Add potatoes for the last 45 minutes of cooking time in the Dutch Oven . If you are using a crock pot allow5 1/2 hours on low put your veggies (including potatoes) on the bottom of the crock pot put roast on top, turn roast after 3 hours and baste with sauce. I prefer doing this recipe in a Dutch oven . Ingredients:
3 lbs cross-rib roasts or 3 lbs blade roast, boneless |
3 garlic cloves, slivered |
salt and pepper |
1 tablespoon flour |
2 tablespoons lite olive oil |
2 large onions, coarsely chopped |
3 carrots, coarsely chopped |
2 stalks celery, chopped |
1 teaspoon thyme |
1 bay leaf |
1 cup beef stock or 1 cup tomato juice or 1 cup red wine |
1 cup canned tomato, drained and chopped |
1 tablespoon fresh parsley, chopped |
1 teaspoon dried oregano |
1 teaspoon dried basil |
Directions:
1. Make small cuts in the roast and insert the slivers of garlic.
2. Rub the meat with salt and pepper.
3. In a Dutch oven over high heat sear the roast on all sides browning well about 7 minutes.
4. Add onions, carrots, celery, thyme, bay leaf, and stock.
5. Cover tightly, lower heat and simmer for about 1 1/2 hrs, Turn the beef occasionally.
6. Stir in the tomatoes, parsley, oregano, and basil.
7. Simmer for about an hour or until the beef is tender, discard bay leaf.
8. Slice and serve with veggies and sauce.
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