FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

DOWN HOME POT ROAST RECIPE

The Taste of Home Cookbook
New Revised 2nd Edition

The classic Down-Home Pot Roast is just like Mom would make with potatoes, onions and carrots.  Sweet red pepper and cabbage are easy additions for extra flavor and color.
Lenore Rein, Kelliher, Saskatchewan

Prep: 15 min.
Cook: 2 hours 35 min.
Yield: 12 servings.


Ingredients

    1 boneless beef sirloin tip roast (3 pounds)
    1 tablespoon canola oil
    1 can (14½ 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 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. Skim 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.

4) 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.
 

Nutrition Facts:

3 ounces cooked beef with 2 tablespoons sauce equals 258 calories, 7 g fat (2 g saturated fat), 61 mg cholesterol, 235 mg sodium, 25 g carbohydrate, 4 g fiber, 25 g protein.
 

 

RELATED RECIPES

  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages