Name: Country-Style Pot Roast
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 2 cups water -; 2 cups cider vinegar -; 2 teaspoons salt -; 1 teaspoon Worcestershire sauce -; 1/2 teaspoon garlic powder -; 1/2 teaspoon pepper -; 6 medium onions, thinly sliced, divided -; 12 whole peppercorns, divided -; 4 bay leaves, divided -; 1 boneless beef or venison rump or chuck roast (3-1/2 to 4 pounds) -; 2 tablespoons canola oil -; 4 whole cloves, divided -; 10 medium carrots, cut into 1-inch chunks -; 5 to 7 tablespoons cornstarch -; 1/3 cup cold water -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Country-Style Pot Roast

1. 2 cups water -

2. 2 cups cider vinegar -

3. 2 teaspoons salt -

4. 1 teaspoon Worcestershire sauce -

5. 1/2 teaspoon garlic powder -

6. 1/2 teaspoon pepper -

7. 6 medium onions, thinly sliced, divided -

8. 12 whole peppercorns, divided -

9. 4 bay leaves, divided -

10. 1 boneless beef or venison rump or chuck roast (3-1/2 to 4 pounds) -

11. 2 tablespoons canola oil -

12. 4 whole cloves, divided -

13. 10 medium carrots, cut into 1-inch chunks -

14. 5 to 7 tablespoons cornstarch -

15. 1/3 cup cold water -

How to cook deliciously - Country-Style Pot Roast

1. Stage

In a large bowl, combine the first six ingredients. Pour half of the marinade into a large resealable plastic bag. Evenly divide the onions, peppercorns, bay leaves and cloves between the marinade in the bowl and the bag. Cover bowl and refrigerate. Add beef to bag; seal bag and turn to coat. Refrigerate for 24 hours.

2. Stage

Drain and discard marinade. In a Dutch oven, brown roast in oil; drain. Add carrots and reserved marinade; bring to a rolling boil. Reduce heat; cover and simmer for 3-1/2 to 4 hours or until meat is tender.

3. Stage

Remove roast and keep warm. Strain cooking juices; discard vegetables and spices. Return juices to pan. Combine cornstarch and cold water until smooth; gradually add to pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.