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Autumn Pot Roast II
Autumn Pot Roast II
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Prep Time:
10 minutes
Cook Time:
210 minutes
Total Time:
220 minutes
Slow-roast tender meat infused with aromatic spices, creating a mouthwatering aroma that takes minimal effort to prepare.
Ingredients:
  • 1 teaspoon salt
  • 2 tablespoons all-purpose flour
  • 1 (4 pound) boneless beef chuck roast
  • 2 cloves garlic, minced
  • 4 tablespoons butter
  • 1 large onion, sliced thin
  • 12 whole peppercorns
  • 12 whole allspice berries
  • 1 tablespoon finely grated raw horseradish
  • 0.5 cup bay leaf, crumbled
  • 0.5 cup rum
  • 0.5 cup water
Instructions:
  • Combine salt and flour, then massage into the meat. Sauté garlic in butter in a Dutch oven over medium heat. Add the meat and sear on all sides. Transfer the beef out of the pan.
  • Layer sliced onions in the Dutch oven, followed by the meat. Sprinkle with peppercorns, allspice, horseradish, and bay leaf. Add rum. Cover and simmer on medium-low heat for 3 to 4 hours until tender. For extra gravy, pour 1/2 cup water over the roast as needed while cooking.
  • Place the roast on a serving platter. Mix the gravy until it's smooth, then generously pour it over the roast.

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