Beef Pot Roast
Beef Pot Roast is a delicious braised dish. In North America the dish is also known as Yankee Pot Roast. This dish is prepared by braising the beef and is often served with carrots, onion and potatoes and also with some other vegetables. The dish is also very popular in countries like Germany, UAE, Iran and Pakistan. This delirious dish is now gaining popularity in other Asian countries as well. The dish is prepared generally from a piece of beef that is boneless and cooked through a gradual heating process.
Beef Pot Roast is a special dish because it is great for those people who love to eat gravy dishes. At the same time, it is a royal dish. It is to be served with great respect and utmost presentation before the elite class. Beef Pot Roast generally prepared by Mexican and North-Asian blended process. That is why it is so special to serve and delicious in taste.
Complexity Level: Moderate
It falls under moderate complexity level of preparation which specially depends upon the ingredients. A lot of food ingredients with special sliced beef pieces are required to prepare the dish.
Time taken:
If prepared in a traditional way, the dish can take upto 2 hours. A gradual heating process is applied throughout the cooking.
Ingredients:
Beef Pot Roast dish will include following ingredients:
Roast-sized boneless pieces of beef (2 pounds at least), fat free beef pieces are also available in market, cloves, garlic, special Herbs de Provence (packet of most common southern France herbs found in almost all supermarkets) or instead Herbs de Provence you can also use 1 to 4 teaspoonful each dried rosemary, sage, thyme and savory, small turnips that are peeled into wedges, fresh and trimmed brussels (10 medium piece) sprouts, baby carrots (about 2 cups), pearl onions with removed skin (about 1 cup), tablespoon water and teaspoons cornstarch.
Process:
What to do?
First it is to arrange a Dutch oven to prepare beef pieces until they turn brown from all sides. Now pour broth into the oven and boil over high heat. Add garlic and herbs or rosemary to braise up at a medium heat for 1 hour at least. Now its time to add brussels sprouts, urnips, carrots and onions in the oven. Cover and heat again for 30 minutes. Now draw out meat and tender vegetables and place them in a serving plate. Again return to the Dutch oven. Prepare cornstarch by stirring water till they get smooth. This mixture is to be stirred again with broth. Boil it for 1 minute to get a thick preparation at a medium heat. Serve quickly with vegetables and pot roast beef.
