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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 6 |
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The secret ingredient (anchovy paste) is the key to the wonderful taste. Ingredients:
5 lbs boneless lean chuck pot roast |
6 tablespoons butter or 6 tablespoons margarine |
1 1/2 cups onions, chopped |
3 cloves garlic, crushed |
1/3 cup all-purpose flour |
1/4 cup wine vinegar |
1 tablespoon anchovy paste |
2 tablespoons honey or 2 tablespoons corn syrup |
2 (10 ounce) cans condensed beef broth, undiluted |
2 bay leaves |
4 sprigs parsley |
1 teaspoon black peppercorns |
Directions:
1. Wipe pot roast with damp paper towels.
2. In hot butter in 6 qt Dutch oven, brown roast well over medium heat, turning on all sides with wooden spoons, about 20 minutes.
3. Remove roast; set aside.
4. Preheat oven to 325 degrees F.
5. Add onion and garlic to drippings in Dutch oven and cook over low heat about 5 minutes or until tender.
6. Remove from heat and stir in flour until smooth.
7. Add vinegar, anchovy paste, honey and broth, stir to mix.
8. Tie bay leaves, parsley and peppercorns in cheesecloth bag then add to the Dutch oven.
9. Bring to boiling, covered.
10. Place in oven and roast 3-3 1/2 hours, or until meat is fork tender.
11. Remove and discard cheesecloth bag.
12. Remove pot roast to platter.
13. Serve with sauce from Dutch oven.
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