Pot Roast
Description
This International main features Lbs bottom round, eye. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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of round, or brisket 2 md Onions, sliced 4 Carrots, peeled and sliced 6 Cloves garlic, crushed 2 ts Salt, or to taste 2 Bay leaves 1 c Ketchup 3 c Water, or enough to
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cover -the meat Halfway 4 Potatoes, quartered
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Preheat the oven to 375 degrees F (191&# 194;°C).
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In a Dutch oven or heavy pot with a tight-fitting lid,
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place the meat, onions, carrots, garlic, salt, bay leaves, ketchup, and enough water to
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cover the meat halfway.
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Cover tightly and cook in the preheated oven for 2 hours.
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After 2 hours, add the potatoes and as much water as needed to again cover the meat halfway.
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Cover and continue cooking for 40 to 50 minutes more, or until the meat is tender and the potatoes are cooked through.
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Let cool at room temperature, then cover and refrigerate overnight.
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The next day remove all of the congealed fat and the bay leaves.
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Slice the meat, reheat, and serve.
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I always
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slice the meat cold because it is much easier to get nice slices, then I replace the meat in the gravy,
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cover the pot, and reheat on top of the stove over low
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heat for 30 minutes, unto the potatoes are heated through
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 85.8kcal
- % Daily Value *
- Total Fat 5.4g9%
- Saturated Fat 1.5g8%
- Cholesterol 33.3mg12%
- Sodium 27.5mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 8.8g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, bottom, eye, international, lbs, main, pot, roast, roasting, round, title, vegan
