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August 12, 2011
Classic Pot Roast
Hearty Meat Dishes
Prep time:
8 minuteschilling time:
42 minutes“Shredded pot roast and a little gravy over toast made a great lunch the next day.”
Ingredients
Serves 4
- 1 (3- to 4-pound) pot roast
- 2 large onions, sliced
- 1 lemon, sliced
- 2 tablespoons granulated sugar
- 1 tablespoon ground ginger
- 1 tablespoon salt
- 12 black peppercorns
- 2 cups (about) red wine or 1 3/4 cups beef broth and 1/4 cup red wine vinegar
- 2 tablespoons shortening
- 2 tablespoons all-purpose flour
- 3 tablespoons water
Directions
1
Place beef in a deep bowl. Add onions, lemon, granulated sugar, ginger, salt and peppercorns. Add enough wine to cover the beef. Cover; chill, turning occasionally, for 18 to 24 hours.
2
Drain beef, reserving marinade. Heat shortening in a Dutch oven over medium-high heat. Brown beef on all sides in hot shortening. Add reserved marinade to skillet. Reduce heat.
3
Simmer, covered, until beef is cooked to the desired degree of doneness, about 3 hours.
4
Transfer the beef to a serving platter. Strain skillet drippings into a medium saucepan.
5
Place flour in a small bowl; add the water and mix until smooth. Stir flour mixture into skillet drippings. Cook, stirring continually, until thickened, about 3 minutes. Slice the beef. Spoon gravy over the top of the beef.
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Grandma's Secret Tips!
Grandma's Secret Tips!
Try Grandma's method for mixing up a lump-free mixture of flour and water. She put the flour in a small bowl and added just 1 tablespoon of the water, then stirred with a fork or a whisk until all the flour particles were wet. Then she added the rest of the water and stirred or whisked until smooth. Her secret was to add just a little of the water at first. If it was added all at once, the flour floated on top of the water and came together in lumps.
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