Pot Roast Ii

Total Time: 4 hrs Cook Time: 4 hrs

Ingredients

• Servings: 4
• 1 blade roast (about 6 0z of meat per person)
• 1 clove garlic
• 1/4 cup flour
• 2 tablespoons oil
• 1 green pepper, cored and diced
• 1 red pepper, cored and diced
• 3 big carrots, sliced thin
• 1 turnip, diced
• 1 medium onion, stuck with with three cloves
• 3 whole black peppercorns
• 1 bay leaf
• 2 cups beef broth
• 1 tablespoon worcestershire sauce
• 1 tablespoon thyme
• 1 tablespoon basil
• 1 teaspoon cumin
• 1 teaspoon mace
• 1 teaspoon turmeric
• 1 teaspoon rosemary
• 1 teaspoon coriander (optional)

Recipe

• 1 start with boiling the broth.
• 2 thaw the roast completely and wait until it's room-temperature. rub it with the garlic. put it into a bag with the flour and shake thoroughly.
• 3 make sure every square inch of the roast is floured, but pat it between your hands to dust off excessive amounts.
• 4 heat the oil in a big, coverable caserole until it is fragrant. brown the roast on both sides (do not seer). once you've flipped the roast, add the peppers, carrots, and turnip.
• 5 pour in the boiling broth.
• 6 add the onion stuck with cloves, the pepper corns, and the bay leaf.
• 7 bring to a boil, cover then reduce heat to low (or, optionally, place in an oven preheated to 300 deg.
• 8 f). this requires 2-3 hours to cook right. flip the roast over once every hour.
• 9 before the last hour, add the worcestershire sauce, thyme, basil, cumin, mace, turmeric, and rosemary.
• 10 remove the bay leaf, onion, and pepper corns before serving.
• 11 naturally, the broth and vegetables go with it. serves best with rice, but potatoes are more traditional.
• 12 andrew bernstein montreal, canada