Peppered pot roast sl
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | To 5 lb boneless chuck roast |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 3 | tablespoons | Vegetable oil |
| 1 | cup | Dry red wine |
| 1 | cup | Beef bouillon |
| ¼ | cup | Chopped onion |
| 2 | tablespoons | Brown sugar |
| ½ | teaspoon | Garlic salt |
| Dash ground nutmeg | ||
| Dash dried whole thyme | ||
| 2 | tablespoons | Cornstarch |
| ¼ | cup | Water |
| 2 | tablespoons | Cracked peppercorns |
| ¼ | cup | Fresh parsley; chopped |
Directions
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.
Slice meat thinly, place on serving platter. Set aside.
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.
Yield: 8 to 10 servings.
From Beth R. McClain of Texas in October, 1987"Southern Living" Typos by Jeff Pruett
Submitted By JEFF PRUETT On 09-24-95