Zutaten für Kelly's Midwest Cold Remedy Pot Roast
- Arm Roast
- 2 tbsp oil (vegetable or canola)
- 2 tsp salt
- Fresh Coarse Ground Black Pepper
- Prepared Horseradish
- Whole Grain Mustard
- 2 cups beef broth
- 1 medium yellow onion, thinly sliced
- Red Potatoes
- 1 lb carrots, peeled and chopped
- 2 tbsp butter
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Zubereitung von Kelly's Midwest Cold Remedy Pot Roast
- Pat a 3-4 lb beef chuck roast dry. Sprinkle one side with 1 tsp salt and 1/2 tsp black pepper. Place this side down in a large frying pan heated with 2 tbsp oil.
- Season the other side of the roast with remaining salt and pepper while the first side browns.
- Once browned on the first side, flip and brown the second side.
- Remove the roast from the pan and set aside.
- In a large, deep casserole dish with a lid, pour in 2 cups beef broth. Add 1/2 medium yellow onion, thinly sliced.
- Spread 2 tbsp prepared horseradish and 2 tbsp Dijon mustard over the browned side of the roast.
- Place the roast, browned side down, into the prepared casserole dish.
- Spread the remaining horseradish and mustard over the top of the roast.
- Cover the roast with the remaining 1/2 medium yellow onion, thinly sliced.
- Dot the top with 2 tbsp butter.
- Cover and bake in a preheated 325°F (160°C) oven for 2 1/2 hours, turning the meat over and re-topping with some of the onion every 45 minutes.
- Add 1 lb carrots, peeled and chopped, and 1 lb potatoes, peeled and cubed. Recover and bake for another hour, basting vegetables with the broth every 15-20 minutes.
- Remove from oven and let rest for 10 minutes before transferring the meat and vegetables to a large serving platter.
- Serve with warm, flavorful broth, crusty French bread, and butter. Optional: Make a gravy (see instructions below).
- **For the Gravy:** Skim excess fat from the broth in the casserole dish. Pour the broth into a heatproof measuring cup and add enough water to measure 2 cups.
- Pour the broth into the frying pan used to brown the roast.
- In a tightly covered container, whisk together 1/2 cup cold water and 1/4 cup all-purpose flour until smooth.
- Slowly whisk the flour mixture into the hot broth, stirring constantly.
- Bring to a boil, stirring constantly. Boil and stir for 1-2 minutes, or until thickened.
- For a richer gravy, use a 32 oz box of beef broth and thicken with 3-4 tbsp cornstarch mixed with 3-4 tbsp cold water.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
38g
Fat
28g
Carbs
19g
