- 2 cups water
- 2 cups cider vinegar
- 2 teaspoons salt
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 6 medium onions, thinly sliced, divided
- 12 whole peppercorns, divided
- 4 bay leaves, divided
- 1 boneless beef or venison rump or chuck roast (3-1/2 to 4 pounds)
- 2 tablespoons canola oil
- 4 whole cloves, divided
- 10 medium carrots, cut into 1-inch chunks
- 5 to 7 tablespoons cornstarch
- 1/3 cup cold water
- In a large bowl, combine the first six ingredients. Pour half of the marinade into a large resealable plastic bag. Evenly divide the onions, peppercorns, bay leaves and cloves between the marinade in the bowl and the bag. Cover bowl and refrigerate. Add beef to bag; seal bag and turn to coat. Refrigerate for 24 hours.
- Drain and discard marinade. In a Dutch oven, brown roast in oil; drain. Add carrots and reserved marinade; bring to a rolling boil. Reduce heat; cover and simmer for 3-1/2 to 4 hours or until meat is tender.
- Remove roast and keep warm. Strain cooking juices; discard vegetables and spices. Return juices to pan. Combine cornstarch and cold water until smooth; gradually add to pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy. Yield: 6-8 servings.
Originally published as Country-Style Pot Roast in Country October/November 1998, p49
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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