Pot Roast The Silver Palate Recipes

SILVER PLATED POT ROAST

Steps:

• After preparing the vegetables, brown the pot roast on both sides on an outdoor grill. Takes about 20 minutes.
• Mix flour, brown sugar, salt & pepper, dry mustard, ketchup, Worcestershire sauce, and vinegar together in a medium bowl.
• Tear off a 5 foot strip of heavy duty foil and fold in the middle so you have a doubled piece of foil. Put half of the sauce in the center of the foil and put the browned roast on top. Pile the vegetables on top of the meat, pouring the remaining sauce over it all. Wrap the roast in the foil, folding edges tightly to secure the juices.
• Put a double thickness of foil on the grill and place the roast package on top. Cook 1-1/2 to 2 hours "over slow coals" as my aunt's recipe says, or on low on a gas grill.
• Serve roast in chunks because it's usually too tender to slice! Serve vegetables in a separate bowl and pass the sauce.

DELICIOUS POT ROAST

Steps:

• Preheat oven to 350°F.
• Rub roast with black pepper.
• Heat olive oil in a heavy flameproof casserole or Dutch oven and sear roast for several minutes on each side, browning well.
• Pour in stock and wine and add parsley, 1-teaspoon salt, 1-teaspoon black pepper and the whole cloves.
• Stir in onions, carrots, potatoes, tomatoes and celery.
• Liquid in casserole should just cover vegetables. Add additional beef stock if necessary.
• Bring to a simmer on top of the stove, cover and bake in center of oven for 2 ½ hours.
• Uncover and cook longer, until meat is tender, about 1-½ hours, basting frequently.
• Transfer roast to a deep serving platter and arrange vegetables around it.
• Spoon a bit of sauce over all and garnish the platter with parsley.
• Pass additional sauce in a gravy boat.

POT ROAST (THE SILVER PALATE)

Steps:

• Directions 1. Preheat the oven to 350 degrees. 2. Rub the rolled-up roast with one teaspoon of the ground black pepper. Heat the olive oil in a Dutch oven or other heavy, deep pot and sear the beef on all sides for several minutes over medium-high heat until it is well-browned all over. 3. Pour in 1 1/2 cups of the stock plus the wine. Next add parsley, 1 teaspoon salt, 1 teaspoon black pepper and the whole cloves. Stir in the other ingredients. If the liquid doesn't cover the vegetables, add more stock until it just does. Continue to heat it on the stovetop until it simmers, then cover and bake in the center of the oven for 2 1/2 hours. 4. Uncover, turn the roast over, and cook for another 1 1/2 hours (without the lid) or until the beef is tender. 5. When done, slice the roast on a cutting board and arrange on a deep serving platter with the vegetables. Drizzle with some of the sauce, and serve the extra sauce in a bowl or gravy boat.