Winter Pot Roast 1 3 to 3-1/2 pound beef bottom round roast or boneless rump roast 2 tbsp cooking oil 2-1/4 cup beef broth 1 tbsp finely shredded lemon peel 2tsps dried oregano, crushed 2 cloves garlic,minced 5 medium carrots or parsnips,cut into 1-1/2 inches pieces 1 large onions,cut into wedges 1 cup dried apricots,halved 1/2 cup dried prunes,halved 1/3 cup all-purpose flour Hot cooked noodles Trim fat from meat,. In a 4-to 6 quart pot brown roast in hot oil. Combine broth,lemon peel,oregan,garlic,1/2 tsp salt and 1/4 tsp pepper. Pour over roast. Bring to a boiling. Reduce heat simmer,covered for 1-3/4 hrs. Add carrots,onions,prunes and apricots. Simmer covered for 30 minutes more or till meat and vegetables are tneder. Transfer meat, veggies and fruit on a warm platter, reserving juices in pot. Keep and serve warm For gravy,measure juices;skim fat if necessary add enough to equal 2-3/4 cups. Return to pot. Combine flour and 1/2 cup cold water. Stir into juices. Cook and stir till bubbly. Cook and stir 1 minute more Serve meat, veggies, fruit and if desired noodles. Makes 10 to 12 servings.
Posted on: Thu, 19 Sep 2013 18:19:55 +0000