We finally got rid of our major heat wave, so my lucky hubby is finally getting his favorite pot roast. He is going to be one happy camper tonight. (And surprised!)
* Exported from MasterCook *
Belgian Pot Roast
Recipe By :unknown
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb. pot roast
1/2 cup water
1 onion, sliced
1 T. brown sugar
1 garlic clove, crushed
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon sage
1 cup beer
Simmer meat with water (covered) in a Dutch oven for about an hour. Remove the lid and allow the water to boil away, letting the meat brown in its own fat. Adjust heat so that the meat juices coat the pan, but do not burn. Once the meat is browned, remove from dutch oven and keep warm. Pour out excess fat.
Add the sliced onion to the pan and saute over gentle heat, scraping up the brown bits. Add sugar and continue cooking until the onions are a rich brown. Add the garlic and saute for a few seconds. Return the meat to the pan (of remove meat and onions to a crockpot) and add salt, pepper, sage and beer. (The Belgians would use a dark full bodied ale.) Simmer until meat is fork tender another 1 1/2 to 3 hours, depending on the cut.
Notes: This recipe takes 6 - 8 hours on low in a crockpot.
Maryann
* Exported from MasterCook *
Belgian Pot Roast
Recipe By :unknown
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb. pot roast
1/2 cup water
1 onion, sliced
1 T. brown sugar
1 garlic clove, crushed
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon sage
1 cup beer
Simmer meat with water (covered) in a Dutch oven for about an hour. Remove the lid and allow the water to boil away, letting the meat brown in its own fat. Adjust heat so that the meat juices coat the pan, but do not burn. Once the meat is browned, remove from dutch oven and keep warm. Pour out excess fat.
Add the sliced onion to the pan and saute over gentle heat, scraping up the brown bits. Add sugar and continue cooking until the onions are a rich brown. Add the garlic and saute for a few seconds. Return the meat to the pan (of remove meat and onions to a crockpot) and add salt, pepper, sage and beer. (The Belgians would use a dark full bodied ale.) Simmer until meat is fork tender another 1 1/2 to 3 hours, depending on the cut.
Notes: This recipe takes 6 - 8 hours on low in a crockpot.
Maryann
Maryann
"Drink your tea slowly and reverently..."
"Drink your tea slowly and reverently..."