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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 12 |
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My mother often made pot roasts, and the aroma wafting through the house made our mouths water. Through the years, I've tried different variations, but this is a favorite.Lenore Rein, Kelliher, Saskatchewan Ingredients:
1 beef sirloin tip roast (3 pounds) |
1 tablespoon canola oil |
1 can (14-1/2 ounces) reduced-sodium beef broth |
3 tablespoons cider vinegar |
2 garlic cloves, minced |
1/2 teaspoon dried basil |
1/4 teaspoon dried thyme |
1 small head cabbage, cut into wedges |
4 medium potatoes, quartered |
2 medium onions, cut into chunks |
3 medium carrots, cut into chunks |
1 medium sweet red pepper, cut into 1-inch pieces |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup king arthur unbleached all-purpose flour |
1/4 cup cold water |
Directions:
1. In a Dutch oven, brown roast on all sides in oil over medium-high heat; drain. Add broth. Pour vinegar over roast. Sprinkle with garlic, basil and thyme. Bring to a boil. Reduce heat; cover and simmer for 2 hours, turning roast occasionally. Add water if needed. Spoon off fat.
2. Add vegetables to pan. Sprinkle with salt and pepper. Cover and simmer for 35-45 minutes or until vegetables and meat are tender. Remove meat and vegetables to a serving platter and keep warm.
3. For gravy, pour drippings and loosened browned bits into a measuring cup. Skim fat, reserving 2 cups drippings. Return drippings to pan. Combine flour and cold water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and vegetables. Yield: 12 servings.
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