Mominis
Well-Known Member
We have had some pretty great recipes on here so far. I made a lovely Irish stew, thanks to a post on this forum. So I thought I'd share my pot roast recipe as I am making it right now.
Mimi's Pot Roast
3 yellow onions
Extra Virgin Olive Oil
1-5 lb rump or chuck roast
1 small bag of baby carrots (reserve a few for the horse)
10-red potatoes
2-12 oz bottles of Budweiser (or any lager of your choice)
1 tsp red wine vinegar
8 oz. Heinz 57 sauce
Kosher salt
Freshly ground black pepper
Thinly slice onions (I use a mandolin), quarter potatoes, and salt and pepper roast. Heat about a 6 count of Olive Oil in the bottom of a large pot and sear the roast well on all sides. The better of a sear on the meat, the better the recipe comes out. Once you have a good sear on it, pull the meat from the pot and set aside. Put all sliced onions in the pot and use a metal spoon to scrape up the brown bits from the sear to blend with onions. Allow onions to cook down until they have reduced by at least half. Then add carrots, stirring frequently. Allow to cook with onions for about 10 minutes and then add potatoes, stirring frequently. Allow the potatoes to cook with the onions and carrots for another 10 minutes. Add back the roast and then pour in the beer, vinegar, and 57 sauce. Bring to a boil. Then cover with parchment round and place in oven for 4 hours at 350 degrees. After cook time is up, remove the roast from the veggie mixture and set aside for 20 minutes for it to rest. Slice it thinly and place in serving vessel. Spoon the veggie mixture over the sliced roast and serve.
This is a really good make-a-day-ahead-of-time dish. My hubby loves it.
Mimi's Pot Roast
3 yellow onions
Extra Virgin Olive Oil
1-5 lb rump or chuck roast
1 small bag of baby carrots (reserve a few for the horse)
10-red potatoes
2-12 oz bottles of Budweiser (or any lager of your choice)
1 tsp red wine vinegar
8 oz. Heinz 57 sauce
Kosher salt
Freshly ground black pepper
Thinly slice onions (I use a mandolin), quarter potatoes, and salt and pepper roast. Heat about a 6 count of Olive Oil in the bottom of a large pot and sear the roast well on all sides. The better of a sear on the meat, the better the recipe comes out. Once you have a good sear on it, pull the meat from the pot and set aside. Put all sliced onions in the pot and use a metal spoon to scrape up the brown bits from the sear to blend with onions. Allow onions to cook down until they have reduced by at least half. Then add carrots, stirring frequently. Allow to cook with onions for about 10 minutes and then add potatoes, stirring frequently. Allow the potatoes to cook with the onions and carrots for another 10 minutes. Add back the roast and then pour in the beer, vinegar, and 57 sauce. Bring to a boil. Then cover with parchment round and place in oven for 4 hours at 350 degrees. After cook time is up, remove the roast from the veggie mixture and set aside for 20 minutes for it to rest. Slice it thinly and place in serving vessel. Spoon the veggie mixture over the sliced roast and serve.
This is a really good make-a-day-ahead-of-time dish. My hubby loves it.
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