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EACH MONTH A NEW GREAT RECIPE FROM MICHEAL NOBLE.....
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| Pot Roast |
Author: None |
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Blade Pot Roast (Serves Four)
3 – 3 ½ lb Blade Roast
salt and pepper
dried thyme
2 Tbsp vegetable oil
3 cups water
3 beef bouillon cubes
OR
3 cups beef broth
3 cloves garlic
1 large onion, cut in wedges
bag of baby potatoes, large ones cut in half
bag of carrots, cut into 1 inch slices
In a large pot heat two tablespoons of oil. Sprinkle and rub salt, pepper and thyme into the roast. Brown the roast on all sides. Add the beef broth and garlic. Bring to a boil. Cover and simmer for about 2 hours. Add the onions, carrots and potatoes. Return to boil. Cover and simmer until vegetables are tender, about 30-40 minutes. Remove beef to platter.
Make gravy from broth. Either serve as Au Jour or add 2-3 tablespoons corn starch to about 1/3 cup water, mix and slowly add to boiling broth until it thickens. |
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