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peppered pot roast sl

  • 8servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 pounds To 5 lb boneless chuck roast

  2. teaspoon Salt

  3. teaspoon Pepper

  4. 3 tablespoons Vegetable oil

  5. 1 cup Dry red wine

  6. 1 cup Beef bouillon

  7. cup Chopped onion

  8. 2 tablespoons Brown sugar

  9. teaspoon Garlic salt

  10. Dash ground nutmeg

  11. Dash dried whole thyme

  12. 2 tablespoons Cornstarch

  13. cup Water

  14. 2 tablespoons Cracked peppercorns

  15. cup Fresh parsley; chopped

Instructions Jump to Ingredients ↑

  1. Sprinkle roast with salt and pepper. Brown roast on all sides in hot oil in a Dutch oven. Add wine, bouillon, onion, sugar, garlic salt, nutmeg, and thyme. Cover and bake at 350 degrees F for 2-½ hours. Remove meat from Dutch oven, reserving 2 cups cooking liquid.

  2. Slice meat thinly, place on serving platter. Set aside.

  3. Combine cornstarch and water; blend well. Add cornstarch mixture to reserved cooking liquid. Add peppercorns. Cook over medium-high heat, stirring constantly, until mixture comes to a full boil. Boil 1 minute. Pour gravy over sliced roast. Sprinkle with parsley.

  4. Yield: 8 to 10 servings.

  5. From Beth R. McClain of Texas in October, 1987"Southern Living" Typos by Jeff Pruett Submitted By JEFF PRUETT On 09-24-95

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