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Old 02-28-2006, 06:28 PM   #1
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Spicy Pot Roast REC

New to the board, I'm submitting a recipe for a favorite pot roast.

3-5 lb. beef pot roast (I prefer chuck)
2 TBSPs olive oil
1/2 cup brown sugar
1/2 cup vinegar
1/4 cup soy sauce
1 bay leaf
4 stalks celery, chopped
2 medium onions, chopped
In Dutch oven, brown meat in oil. Mix together brown sugar, vinegar, soy sauce, bay leaf, celery and onions. Pour over roast. Cover tightly and cook 2-3 hours (until fork-tender) in a 300 degree oven. Remove roast, tent with foil. Discard bay leaf, drain excess fat and thicken sauce with cornstarch/water slurry. Pour some sauce over sliced beef, pass remaining separately.

Probably not the kind of pot roast grandma made, but very tasty nonetheless!

Dakota Rose

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Old 02-28-2006, 09:26 PM   #2
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Works for me, looks pretty good.
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Old 03-01-2006, 12:07 AM   #3
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Your recipe looks really good. Thanks!

Barbara
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Old 03-01-2006, 01:34 AM   #4
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I'm a bit suspicious of those who don't like chicken fried steak, myself, but I also appreciate tweaking a pot roast!

Dakota Rose
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Old 03-01-2006, 09:45 AM   #5
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I'm sure the accompanying gravy is where it's at too.
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Old 03-01-2006, 10:48 AM   #6
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Dakota, what is spicy about that recipe? Am i missing something?
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Old 03-01-2006, 11:45 AM   #7
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Quote:
Originally Posted by Dakota Rose
New to the board, I'm submitting a recipe for a favorite pot roast.

3-5 lb. beef pot roast (I prefer chuck)
2 TBSPs olive oil
1/2 cup brown sugar
1/2 cup vinegar
1/4 cup soy sauce
1 bay leaf
4 stalks celery, chopped
2 medium onions, chopped
In Dutch oven, brown meat in oil. Mix together brown sugar, vinegar, soy sauce, bay leaf, celery and onions. Pour over roast. Cover tightly and cook 2-3 hours (until fork-tender) in a 300 degree oven. Remove roast, tent with foil. Discard bay leaf, drain excess fat and thicken sauce with cornstarch/water slurry. Pour some sauce over sliced beef, pass remaining

separately.


Probably not the kind of pot roast grandma made, but very tasty nonetheless!

Dakota Rose
I bet it smells good as it cooks, and taste like heaven,I bet...
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Old 03-01-2006, 11:46 AM   #8
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Quote:
Originally Posted by Mylegsbig
Dakota, what is spicy about that recipe? Am i missing something?
I am assuming the vinegar and soy sauce gives it a bit of a kick....
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Old 03-01-2006, 03:05 PM   #9
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Legs, this isn't "spicy" in terms of heat. Rather, the addition of soy sauce, brown sugar, vinegar, isn't typical around here ... most pot roast recipes I come across contain thyme, beef broth, tomatoes, carrots, maybe sour cream or a glug of red wine. What I call "Yankee" pot roast. Standard Sunday dinner fare in the Upper Midwest.

Dakota
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Old 03-01-2006, 03:48 PM   #10
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Like how a lot of curry powders are spicy, but not hot.

I'm definitely plotting on trying this, but I see it going in the crockpot after I brown it.
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