Garlic-stuffed pot roast`
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Garlic -- finely chopped |
| 1 | teaspoon | Ground Hot Red (Cayenne) |
| Pepper | ||
| 1 | teaspoon | Salt |
| 1 | (4 Lb) Boneless Bottom Round Roast | |
| 3 | tablespoons | Vegetable Oil |
| 3 | cups | Beef Stock, Prefer Homemade |
| Or Low-Sodium | ||
Directions
1. In a small bowl, combine the garlic, red pepper, and salt. Using the tip of a sharp knife, cut 1-inch-wide pockets, about 2 inches deep, all over the surface of the meat. Stuff the pockets with the garlic mixture. Scrape away any of the garlic mixture on the outside of the roast, or it will burn during browning.
2. In a large flameproof casserole, heat the oil over medium-high heat. Add the roast and cook, turning often, until browned on all sides, about 10 mins. Transfer the roast to a plate.
3. Pour off the excess fat. Add the stock to the casserole and bring to a boil over high heat, scraping up the browned bits on the bottom of the casserole with a wooden spoon. Return the roast to the casserole and reduce the heat to low. Cover and simmer, turning the roast occasionally, until tender, about 2 hrs.
4. Let stand for 10 mins before carving. Serve the roast with the juices poured over.
NOTE: The roast can also be prepared outside in a 12-inch Dutch oven.
Makes 8 to 10 servings from Robert L. "Buck" Reams of Ft. Worth, TX.
Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook From: Dan Klepach Date: 06-14-95 (159) Fido: Cooking