s POT ROAST WITH GARLIC AND THYME *****
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s POT ROAST WITH GARLIC AND THYME *****
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Ingredients
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Instructions *** 5-6-2012 this was great, not sure if it was the particular piece of meat we used or the recipe, added the mushrooms and cut cooking times down (2.5 lb piece) to 1 hr then added potatoes and then 1 hr *** Instructions: Pot Roast With Garlic and Thyme User Rating4.5 out of 5 (2 Reviews) Write a Review By Diana Rattray, About.com Guide "Pot Roast With Garlic and Thyme" Pot Roast With Garlic and Thyme Diana Rattray This easy braised oven pot roast is flavored with red wine, garlic, and thyme. This all-in-one meal makes a great family dinner for any night of the week. Ingredients: * 1 pot roast, about 2 1/2 to 3 1/2 pounds, chuck or other suitable pot roast * 5 medium cloves garlic, halved * Salt and pepper * 2 tablespoons olive oil * 1 tablespoon unsalted butter * 1 medium onion, quartered and sliced * 4 ounces mushrooms, small whole or sliced, optional * 3 tablespoons flour * 1 1/2 cups red wine, such as pinot noir or cabernet * 1 cup beef broth * 1 tablespoon fresh thyme leaves, or 1 teaspoon dried leaf thyme * 2 pounds potatoes, cut in 2-inch chunks Preparation: With a small sharp knife, cut 8 to 10 deep slits in the pot roast, spacing them evenly. Push half of a garlic clove into each cut. Heat the oil in a braising pan or large sauté pan or Dutch oven over medium-high heat. Sear the roast, turning to brown all sides. Remove the roast from the pan and set aside. Add butter to the hot pan and reduce heat to medium. When butter is foamy, add the onions and cook, stirring, until tender and lightly browned. Add mushrooms, if using, and cook for 2 minutes longer. Stir in flour and cook, stirring, for about 1 minute longer. Stir in wine and beef broth. Continue cooking, stirring, until the liquids are thickened and bubbly. Heat oven to 325°. Put the roast back in the pan and sprinkle with thyme. Cover with a lid or foil and move to the oven. Cook for 2 hours. Add the potatoes, cover, and continue cooking for 1 to 2 hours longer. Serves 4 to 6. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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