Not Your Ordinary Pot Roast |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
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Rich, thick gravy with melt-in-your-mouth roast and glazed vegetables. What more could you want? Ingredients:
4 -5 lbs roast |
1 cup season-all salt |
1 tablespoon cardamom |
1 tablespoon allspice |
1 tablespoon thyme |
1 tablespoon garlic powder |
2 slices bacon |
1 large onion |
3 carrots |
4 potatoes |
1 bay leaf |
1 (14 ounce) can chicken stock |
1/2 cup cream sherry |
3 tablespoons tomato paste |
1/4 cup white wine |
1 (14 1/2 ounce) can diced tomatoes |
Directions:
1. Rub dry rub into meat and let set overnight in the fridge.
2. Sear meat in a pan in hot oil from the bacon until very well browned.
3. Remove meat and set in a 5 quart pot.
4. Place half of the carrots and onion in pan cook until caramelized. Pour half the sherry over to deglaze pan; stir in tomato paste, then pour over the meat in the pot.
5. Cook remaining vegetables then add to pot.
6. Put tomatoes in pot with meat along with chicken broth and remaining sherry.
7. Add half of the potatoes.
8. Cook on very low for 2 hours.
9. Check sauce. If too thin, mash a few potatoes to thicken. Now add remaining veggies and white wine and cook for another hour.
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