WebBrown meat in a large heavy pot/dutch oven on high heat with 1/4 cup of the dressing. Turning to brown both sides. Add onions and brown. Add remaining dressing,potatoes, carrots and enough water to come up 3/4 way up to meat. Bring to boil; cover. Reduce heat to low and simmerfor 2 hrs or until meat and vegetables are tender. Remove meat from pan.

Best Pot Roast Recipe - How to Make Pot Roast - The Pioneer …

WebWhen ready, place the meat and vegetables on a warmed serving dish, then bring the liquid to the boil and boil briskly until reduced slightly. Mix the butter and flour to a paste, then add this to the liquid and whisk until the sauce thickens. Serve with the meat and some sharp English mustard. ½ pint (275 ml) hot stock (or hot water enriched ... WebHere s a mom of four who can turn out a Perfect Pot Roast and make feasts for girlfriends that start with sangria and finish with crème brûlée. It s sweet and seductive: You ll want to plunge right in., "[Ree Drummond] whips up mouthwatering meals with easy-to-find ingredients (she's miles away from restaurants and supermarkets) and shares what living … our lady of lujan

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WebOct 21, 2013 · Turn heat down to 225F after 30 minutes; slow roast for 3 to 3 1/2 hours, until meat is falling apart. Remove from oven; set beef under tented foil for 15 minutes, then slice. Prepare platter with onions carrots and potatoes; arrange sliced beef on top. WebWrap tightly in plastic wrap and refrigerate at least 3 hours and up to 3 days. Arrange a rack in the lower third of the oven and preheat to 275 degrees … WebSeason the meat with salt and pepper. Brown the meat in a large Dutch oven on high heat with 1/4 cup of the Catalina dressing, turning to brown both sides. Add the onions and stir to brown. Add the rest of the dressing, the potatoes, the carrots, and enough water to come 3/4 of the way up the meat (1-1/2 to 2 cups). Bring to a boil; cover. roger road ottawa