Cafe Yk Beef Pot Roast
- Ready In:
- 4hrs 15mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 3 lbs top round roast, trimmed of fat
- 6 yukon gold potatoes, quartered
- 2 carrots, 1 inch slices
- 1 tablespoon olive oil
- 6 garlic cloves, peeled and crushed
- 1 teaspoon salt
- 1 sprig fresh rosemary, finely diced
- 1⁄2 teaspoon fresh ground black pepper
- 2 cups low sodium beef broth
- 1⁄2 cup Burgundy wine or 1/2 cup dry red wine
- 2 tablespoons cornstarch
- 1 tablespoon tomato paste
- 2 tablespoons water
- 2 cups low sodium beef broth
directions
- Preheat oven to 275°F
- Place potatoes, carrots and garlic in your roasting pan.
- Rub beef roast with rosemary with salt and pepper.
- Sear roast on all sides until golden brown.
- Place roast on top of vegetables.
- Add 2 cups beef broth.
- Cover and cook for four hours or until beef is falling apart tender.
- Remove pot roast; trim fat if necessary.
-
Make gravy from pan juices:
- Start gravy by straining pan juices through a china cap or wire mesh strainer, then skim off excess fat.
- Place your roasting pan on the stove and set heat to high and brown the bits and pieces that are stuck to the bottom of the pan.
- Deglaze with wine
- Add pan juices, remaining beef broth, and tomato paste and bring to a boil and reduce by half.
- In small saucepan, combine 2 cups cooking liquid and cornstarch mixture until blended. Cook and stir 1 minute or until thickened.
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RECIPE SUBMITTED BY
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