Thursday, April 4, 2013

Pot Roast


3 tablespoons cornstarch
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons light brown sugar

Chuck Roast

1 (4-pound) boneless beef chuck-eye roast
2 onions, peeled and quartered
10 small red potatoes, scrubbed and quartered
8 carrots, peeled and cut into 1 1/2-inch pieces
2 tablespoon soy sauce


Place in crock pot on low for 10 hours.

Pat roast dry with paper towels. Separate roast into 2 pieces along natural seam and
trim fat to ¼-inch thickness. Tie kitchen twine around each roast at 1-inch intervals.

Remove roast. Tent meat with foil and let rest 20 minutes. Discard onions and bay leaves. Using slotted spoon, place carrots and potatoes on serving platter. Strain contents of roasting pan through fine-mesh strainer into fat separator. Let liquid settle, then pour defatted pan juices into serving bowl.

Remove kitchen twine from roasts. Slice roasts thinly against grain and transfer to
platter with vegetables. Pour ½ cup pan juices over meat. Serve with remaining pan juices.


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