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Sunday Pot Roast with Caraway and Green Apples 1 tbsp olive oil | 3 bay leaves 1 (3 to 4 pound) boneless beef chuck roast ½ teaspoon salt and coarse pepper 2 medium yellow onions, thinly sliced ½ cup cider vinegar 1 tablespoon caraway seeds ¼ teaspoon dried thyme ½ teaspoon dried rosemary ¼ cup packed brown sugar 1 can beef broth + water to = 2 cups 3 Granny Smith apples 3 tablespoons flour | 1/3 cup water Cooked egg noodles | 2 tbsp chopped parsley |
Preheat oven to 325 degrees. Heat the olive oil in a heavy Dutch oven over medium heat. Dry the meat with paper towels. Sprinkle generously with salt and pepper. Place in the pot and brown well, about 5 minutes per side. Remove from the pan. Turn the heat to medium-low. Sauté onion until translucent and golden, about 10 minutes. Turn the heat to medium-high. Deglaze the pan with the vinegar. Put the meat back into the pan. Add the bay leaves, caraway seeds, thyme, rosemary, brown sugar and broth-water mixture. Bring to a boil. Cover and put on center rack of preheated oven. Cook 1 hour. Turn meat over. Recover and continue cooking 1 hour. Continue...
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