October 3, 2011

Honey Garlic Pot Roast

Stove-top Meat Dishes

15 mins.

2 minutes

“This satisfying pot roast is rubbed with garlic and honey, simmered with potatoes and carrots and then covered in a rich tomato sauce.”

1
Heat the oil in a Dutch oven over medium heat. Rub the roast with the honey. Firmly press the garlic onto the roast. Cook the roast until browned on both sides, about 10 minutes.
2
Pour the broth over the roast. Bring to a boil. Reduce heat to low and simmer for 1 hour. Turn the roast over and add the potatoes and carrots. Cover and simmer until the roast and vegetables are tender, 45–55 minutes longer.
3
Transfer the roast and vegetables to a large deep platter using a slotted spoon. Discard all but 21/2 cups liquid from the pot. Whisk in the gravy mix and increase heat. Stir in the tomatoes. Bring to a boil and cook for 2 minutes.
4
Pour half of the sauce over the roast and vegetables to serve. Pass the remaining sauce with the roast.

Serve with fresh sourdough rolls to make a complete meal. For dessert, enjoy gingerbread with whipped cream.

To save time, minced garlic can be purchased in jars at your supermarket. Substitute 1 tsp. minced garlic for each garlic clove.

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