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LOCATION: Recipes >> Beef Veal >> Pot Roast 18

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Pot Roast

1 blade roast (about 6 oz meat per person)
1 clove garlic
1/4 cup flour
2 Tbsp oil
1 green pepper, cored and diced
1 red pepper, cored and diced
3 big carrots, sliced thin
1 turnip, diced
1 medium onion, stuck with with three cloves
3 whole black pepper corns
1 bay leaf
2 cups beef broth
1 tbsp Worcestershire sauce
1 tbsp thyme
1 tbsp basil
1 tsp cumin
1 tsp mace
1 tsp turmeric
1 tsp rosemary
1 tsp coriander, optional

Start with boiling the broth. Thaw the roast completely and wait
until it's room-temperature. Rub it with the garlic. Put it into
a bag with the flour and shake thoroughly. Make sure every square
inch of the roast is floured, but pat it between your hands to dust
off excessive amounts. Heat the oil in a big, coverable caserole
until it is fragrant. Brown the roast on both sides (do not sear).
Once you've flipped the roast, add the peppers, carrots, and turnip.
Pour in the boiling broth. Add the onion stuck with cloves, the
pepper corns, and the bay leaf. Bring to a boil, cover then reduce
heat to low (or, optionally, place in an oven preheated to 300 Deg.
F). This requires 2-3 hours to cook right. Flip the roast over once
every hour. Before the last hour, add the Worcestershire sauce,
thyme, basil, cumin, mace, turmeric, and rosemary. Remove the bay
leaf, onion, and pepper corns before serving. Naturally, the broth
and vegetables go with it. Serves best with rice, but potatoes are
more traditional.


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