Pot Roast The Silver Palate Recipes

SILVER PLATED POT ROAST

Steps:

• After preparing the vegetables, brown the pot roast on both sides on an outdoor grill. Takes about 20 minutes.
• Mix flour, brown sugar, salt & pepper, dry mustard, ketchup, Worcestershire sauce, and vinegar together in a medium bowl.
• Tear off a 5 foot strip of heavy duty foil and fold in the middle so you have a doubled piece of foil. Put half of the sauce in the center of the foil and put the browned roast on top. Pile the vegetables on top of the meat, pouring the remaining sauce over it all. Wrap the roast in the foil, folding edges tightly to secure the juices.
• Put a double thickness of foil on the grill and place the roast package on top. Cook 1-1/2 to 2 hours "over slow coals" as my aunt's recipe says, or on low on a gas grill.
• Serve roast in chunks because it's usually too tender to slice! Serve vegetables in a separate bowl and pass the sauce.

DELICIOUS POT ROAST

Steps:

• Preheat oven to 350°F.
• Rub roast with black pepper.
• Heat olive oil in a heavy flameproof casserole or Dutch oven and sear roast for several minutes on each side, browning well.
• Pour in stock and wine and add parsley, 1-teaspoon salt, 1-teaspoon black pepper and the whole cloves.
• Stir in onions, carrots, potatoes, tomatoes and celery.
• Liquid in casserole should just cover vegetables. Add additional beef stock if necessary.
• Bring to a simmer on top of the stove, cover and bake in center of oven for 2 ½ hours.
• Uncover and cook longer, until meat is tender, about 1-½ hours, basting frequently.
• Transfer roast to a deep serving platter and arrange vegetables around it.
• Spoon a bit of sauce over all and garnish the platter with parsley.
• Pass additional sauce in a gravy boat.