Autumn Pot Roast II

Name: Autumn Pot Roast II
Prep time: 3 h 40 min
Cook time: 3 h 40 min
Total time: 3 h 40 min
Yield: 8
Cuisine: Global
Ingredients: 118 grams bay leaf, crumbled; 2 kgs boneless beef chuck roast; 4 Tbsps butter; 2 Tbsps all-purpose flour; 2 cloves garlic, minced; 1 Tbsp finely grated raw horseradish; 1 large onion, sliced thin; 120 milliliters rum; 1 teaspoon salt; 118 milliliters water; 12 whole allspice berries; 12 whole peppercorns

You can never have too many main course recipes, so give Autumn Pot Roast II From preparation to the plate, this recipe takes approximately 3 hours and 40 minutes. Users who liked this recipe also liked Autumn Apple Cake With Caramel Glaze, Autumn Apple Pie, and Autumn Beer Bread.

Instructions

Mix together salt and flour, and rub mixture into the meat. In a Dutch oven, cook garlic in butter over medium heat.

Ingredients you will need

Butter

Garlic

All Purpose Flour

Meat

Salt

Dry Seasoning Rub

Equipment you will use

Dutch Oven

Place meat into pan, and brown on all sides.

Ingredients you will need

Meat

Equipment you will use

Frying Pan

Remove beef from pan.

Ingredients you will need

Beef

Equipment you will use

Frying Pan

Arrange sliced onions in the bottom of the Dutch oven, and then place the meat on top of the onions. Season with peppercorns, allspice, horseradish, and bay leaf.

Ingredients you will need

Horseradish

Peppercorns

Allspice

Bay Leaves

Onion

Meat

Equipment you will use

Dutch Oven

Pour in rum. Cover, and simmer over medium-low heat until tender, about 3 to 4 hours. A good pot roast will supply most of its own juices, but as it cooks pour 1/2 cup water over it to make an ample supply of gravy.

Ingredients you will need

Pot Roast