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CLASSIC POT ROAST




Source of Recipe


Mark


List of Ingredients




1 (3- to 4-pound) Pot roast
2 Large onions, sliced
1 Lemon, sliced
2 Tablespoons sugar
1 Tablespoon ground ginger
1 Tablespoon salt
12 Black peppercorns
About 2 cups red wine (or 1¾ cups beef broth combined with ¼ cup red wine vinegar)
2 Tablespoons vegetable oil
2 Tablespoons all-purpose flour



Recipe



Place the beef in a deep bowl. Add the onions, lemon, sugar, ginger, salt and peppercorns. Add enough wine to cover the beef.

Cover and marinate in the refrigerator, turning occasionally, 18 to 24 hours.

Remove the beef from the marinade and pat dry; reserve the marinade. Heat the oil in a Dutch oven over medium-high heat.

Add the beef and brown on all sides. Add the reserved marinade. Reduce the heat, cover and simmer until the beef is very tender, about 3 hours.

Transfer the beef to a serving platter. Strain the cooking liquid through a fine-mesh sieve into a medium saucepan.
Place the flour in a small bowl; gradually add 3 tablespoons water and mix until smooth (see Tip, below). Stir the flour mixture into the cooking liquid.
Cook over medium heat, stirring continually, until thickened, about 3 minutes. Slice the beef. Spoon the gravy over the top.

Mark's Tip: For lump-free gravy you need to start with a lump-free flour-water mixture. Here's how: Put the flour in the bowl and add just 1 tablespoon water;
stir with a fork or a whisk until all the flour particles are moistened. Then add the rest of the water and stir until smooth. If all the water is added at once,
the flour will float on top of the water and come together in lumps.

Juana Cookie's Tip: I have a "gravy shaker". It's a metal "cup" with a cover, that holds about ½-1 cup of liquid. I add a little water, the flour, shake well, and then add the mixture to the pan juices, to make a lump free gravy. If you don't have a gravy shaker, you can use any small container with a tight fitting lid.