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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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While I tend to make pot roast differently each time I make it, this recipe has been a frequent success. Note that, excepting the worcestershire sauce, this is a salt-free recipe. Ingredients:
3 cups thinly sliced onions |
4 cloves garlic, minced |
1 boneless cross-rib roasts or 1 short rib roast, weighing about 3 pounds |
1 teaspoon freshly ground black pepper |
1/2 teaspoon thyme |
1 cup water |
2 teaspoons worcestershire sauce |
2 tablespoons cornstarch |
2 tablespoons cold water |
Directions:
1. Preheat oven to 325F degrees.
2. In a large casserole dish or Dutch oven or roaster (it should be able to go on the burner as well as go in the oven), spread half the onions.
3. Rinse roast under the tap, pat dry with paper towel, and place on onion mixture.
4. Cover with remaining onions and all the garlic; sprinkle pepper and thyme over top.
5. Mix together the 1 cup water and worcestershire, and pour over roast.
6. Cover and cook in preheated oven for 2-1/2 to 3 hours, or until roast is tender. (I turn the roast over after half the cooking time has past, although the original recipe did not call for it)
7. Place meat and onions on a serving platter and cover loosely with foil to keep warm; if you let the roast stand for 10 to 15 minutes it will be easier to carve.
8. Meanwhile, add enough liquid to the pot, if necessary, so you have 2 cups (use water, wine, beef broth, whatever you wish- I use beef broth and red wine combined, usually); skim off any visible fat.
9. Dissolve the cornstarch in the 2 tbsp cold water; stir into pan juices.
10. Cook over medium-high heat, stirring, for about 3 minutes or until the gravy is boiling and is thickened.
11. Strain gravy if desired, carve roast into thin slices, and serve.
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