Recipe By : Louise
Serving Size : 8
Categories : Beef, Main Dishes
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1 cup beef bouillon
3 cloves garlic -- smashed
2 tablespoons Worcestershire sauce
6 peppercorns
1 bay leaf
1 onion -- sliced
3 pounds beef pot roast
1/4 cup all-purpose flour
1/4 cup bacon fat -- or oil
4 whole potatoes -- peeled & quartered
4 whole carrots -- peeled & quartered
4 white turnips -- peeled & quartered
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1. Season flour with salt and pepper to taste. Dredge meat in flour. In heavy sauce pan, sear meat quickly on all sides in smoking hot bacon fat. Sprinkle with spices, onions, and garlic.
2. Cover and roast until tender, about 3-1/2 hours. Add turnip, potatoes, and carrots during last hour of cooking.
3. When done, place roast and vegetables on a platter and keep warm. Skim fat from liquid and reduce over medium-high heat until liquid measures about 2 cups.
4. Season to taste; if necessary, thicken gravy with one tablespoon flour dissolved in a quarter cup of cold water.
Searing the meat on both sides is always key when making pot roasts.I work with La Cense beef, but I would recommend trying grass fed Black Angus beef. It is absolutely delicious and a healthier option.
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