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Pot Roast Recipe

   
 

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     Pot Roast

Category   Entrees - Maindishes
Sub Category   None
Servings   8

Ingredients
4 lb rump roast
1/2 c ap flour
2 T vegetable oil
1 t salt
1/2 t black pepper
2 yellow onions, thickly sliced
2 t minced garlic
1/2 c water
1/3 c sherry
 
1/4 c tomato sauce
1/4 t powdered rosemary
1/4 t dry mustard
1/4 t dried marjoram
1/4 t powdered thyme
1 bay leaf
8 oz mushrooms, thinly sliced

Instructions
Pat roast dry with paper towels. Dredge in flour. Heat oil in a Dutch oven. Add meat and brown on all sides. Remove roast and seaosn with salt and pepper. Pour off all but 2 T pan drippings.
Add onion to drippings and saute 3 minutes. Add garlic and saute 2 minutes. Stir in water and next 7 ingredients. Return roast to pan and cover. Reduce heat and simmer 3 hours, 30 minutes.
Transfer to a carving board, cover loosely with foil, and let stand 15 minutes. Add mushrooms to pot and cook over medium heat for 10 minutes. Remove bay leaf. Reduce heat to very low and keep gravy warm.
Carve roast into thin slices and arrange on a larged heated platter. Pour some of gravy over meat and serve remaining gravy in a heated sauceboat.


Originally Submitted
2/17/2010





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