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Jul 4, 2009
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Pot Roast

By: Melanie Jimenez


Pot Roast

Serve something more fulfilling than your average weekday meal with this complete dish of beef, vegetables and gravy.

Serves 6 to 8

 

3 kilos rump of beef
      (what is used for roast beef,
        or you may use whole kalitiran)
1/2 cup all-purpose flour,
      seasoned with 1/2 teaspoon salt and
      1/2 teaspoon freshly ground pepper
5 tablespoons vegetable oil
2 medium-sized onions, rough-chopped
2 tablespoons chopped fresh dill or
        1 1/2 teaspoon dried dillweed
       1/4 cup fresh parsley, minced or
2 tablespoons dried parsley
1 250-gram packet tomato sauce
2 cups beef broth
      (or 1 beef bouillon cube, dissolved in 2 cups water)
3 large carrots, peeled, cut into 1/2-inch pieces
3 large potatoes, peeled, cut into 1-inch cubes
       and placed in a bowl of water
1/2 cup sour cream

 

Dredge beef with the seasoned flour, coating all sides.

Place a heavy pot (large enough for the beef) over medium-high heat. Add 5 tablespoons oil to the pot and brown the meat, searing all sides. Reduce heat to low.

3  Add onions, cover the pot with a lid, and cook for 10 minutes.

Add the herbs, tomato sauce, and beef broth. Cover pot tightly and simmer on low heat 3 1/2 to 4 hours, until meat is fork-tender.

Add the carrots and potatoes in the last 20 minutes of cooking.

6  Remove the pot from the flame.

7  Place the beef on a clean chopping board. Let cool 10 minutes and slice into adequate portions. Return sliced beef to pot. Stir in sour cream. If available, stir in additional 2 tablespoons of parsley and 1 tablespoon of fresh dill.

8  Serve over mashed potatoes, steamed rice, or buttered egg noodles. 

 

Photography by Ocs Alvarez |  Food Styling by Melanie Jimenez |  Prop Styling by Gwyn Guanzon




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