CRISPY ONION TOPPED POT ROAST
This unusually good pot roast is three times baked to get an onion and garlic outer layer and an especially moist and flavorful roast on the inside. This is a real melt in your mouth meat dish that inspires rave reviews.
|2-1/2 to 3 lb||Chuck or Rump Roast||1.2 kg to 1.5 kg|
|1 tsp each||Oil and butter||5 mL each|
|1/4 tsp||Pepper||1 mL|
|1 cup||Coarsely chopped onion||250 mL|
|1/2 cup||Dry Red wine||125 mL|
|1/2 cup||Beef broth||125 mL|
|1/4 cup||Tomato juice||50 mL|
|1/2 tsp||Salt||2 mL|
|1 cup||Water||250 mL|
|18||Small unpeeled round red potatoes (about 1-1/2 lbs.)||18|
Preheat oven 350°F [180°C].
Melt butter and oil in Dutch oven until bubbling and hot, Brown roast on all side. Remove roast and sprinkle with pepper; set
roast aside. Wipe dripping from pan with paper towel.
Process garlic in food processor for 5 seconds. Add
chopped onion and process until smooth. Spread onion puree
over roast. Bake at 350 F. uncovered in Dutch Oven for 1
Source: Thank you Michael & Ms. Weslie's for this outstanding recipe and all your wonderful recipes you have shared over the years, hope you will return online.