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Shale Hill Farm Pot Roast




Source of Recipe


Pat Reppert of Shale Hill Farm and Herb Gardens


List of Ingredients




1 each top round steak -- 4" thick
2 Teaspoons coarse grind black pepper
3 Tablespoons canola oil
A few small potatoes (as many as you like)
A few carrots -- peeled/ cut in half
A few onions -- peeled/ cut in half
8 garlic cloves -- unpeeled
4 small Bay Leaves
1 Tablespoon Worcestershire Sauce
salt (2 or 3 shakes)
1/8 Teaspoon coarse grind black pepper
1/2 Teaspoon Hungarian paprika
1/8 Teaspoon ground allspice
2 peeled garlic cloves -- cut in slivers
fresh rosemary branches
1 can beef broth and an equal amount of water -- (15 oz can)
1 Teaspoon sugar
THICKENER:
4 Tablespoons flour dissolved in 2/3 cup water

Recipe



This is a perfect dish for wintertime eating. The meat is fairly spicy, tender and with the vegetables makes a perfect complete dinner, along with some good homemade bread to sop up the juices. It's our family's favorite meal!

Pre-heat oven to 350F degrees.

1. Rub the meat with the 2 teaspoons black pepper coating it well. Heat the oil in a heavy pan large enough to hold the meat. When it is hot, but not smoking, sear the meat on both sides until nicely browned. Then transfer the meat to a roasting pan with sides high enough to hold the meat and the amount of vegetables you are cooking to feed your crowd.

2. Scatter the unpeeled potatoes, carrots (halved), onions and unpeeled garlic around the meat, plus the Bay Leaves. Over the top of the meat, sprinkle the Worcestershire, salt, pepper, paprika, allspice and garlic slivers plus fresh rosemary branches. Pour the beef broth and water into the pan. Sprinkle the sugar evenly over the vegetables. Cover the pan with a top - or foil - and put into the pre-heated oven. Bake for 2 to 2 1/2 hours.

3. After the roast is cooked, remove the vegetables and meat and keep warm. Put the flour in a jar with a top and add the water. Shake until the flour is dissolved. Using a strainer, pour the water/flour mix into the hot pan juices. Put over heat and stir until the juices are thickened.

TO SERVE: I slice the meat and keep it hot. Then I put the vegetables back into the pan with the thickened juice. The sliced meat is arranged over the vegetables in overlapping slices across the top of the vegetables, scattering a handful of fresh parsley or rosemary branches across everything. I serve directly from the pan. This is a rustic dish and it calls for a rustic presentation! Have some good homemade bread on the table with fresh butter.

Serves 4.