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Italian Pot Roast
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1 boneless beef bottom round roast (3 pounds)
1-1/2 cups water
6 garlic cloves, minced
2 bay leaves
2 tablespoons dried basil
4-1/2 teaspoons dried oregano
1-1/2 teaspoons salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon garlic powder
1 tablespoon cornstarch
3 tablespoons cold water
In a Dutch oven coated with cooking spray, brown roast on all sides; drain.
Combine the water, garlic and seasonings; pour over roast. Bring to a boil.
Reduce heat; cover and simmer for 2-3/4 to 3-1/4 hours or until meat is tender.
Discard bay leaves. Remove roast to a serving platter; let stand for 10 minutes.
Meanwhile, for gravy, pour pan drippings and loosened browned bits into a
measuring cup; skim and discard fat. Transfer to a small saucepan. Combine
cornstarch and cold water until smooth; gradually stir into drippings. Bring to a
boil; cook and stir for 2 minutes or until thickened. Slice beef; serve with
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |