Autumn Pot Roast II Best Dishes

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Autumn Pot Roast II

"A perfect Autumn pot roast! My mother made this recipe for our own family once I become a touch woman. We all loved it and now I make it for my husband who loves it just the equal. If you need carrots with the pot roast, upload them to the pot for the last 30 minutes of cooking. "

Ingredients :

1 teaspoon salt
2 tablespoons all-cause flour
1 (four pound) boneless red meat chuck roast
2 cloves garlic, minced
four tablespoons butter
1 massive onion, sliced thin
12 complete peppercorns
12 whole allspice berries
1 tablespoon finely grated raw horseradish
1/2 cup bay leaf, crumbled
half cup rum
1/2 cup water

Instructions :

Prep : 10M	Cook : 8M	Ready in : 3H40M

Mix collectively salt and flour, and rub mixture into the beef. In a Dutch oven, cook garlic in butter over medium warmness. Place meat into pan, and brown on all sides. Remove pork from pan.
Arrange sliced onions in the backside of the Dutch oven, and then area the beef on pinnacle of the onions. Season with peppercorns, allspice, horseradish, and bay leaf. Pour in rum. Cover, and simmer over medium-low warmness until soft, approximately 3 to four hours. A top pot roast will supply most of its personal juices, but as it cooks pour half cup water over it to make an ample deliver of gravy.
Transfer roast to a platter. Stir gravy till smooth, and pour over roast.

Notes :

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