autumn pot roast ii

Ingredients

• Servings: 8
• 1 teaspoon salt
• 2 tablespoons all-purpose flour
• 1 (4 pound) boneless beef chuck roast
• 2 cloves garlic, minced
• 4 tablespoons butter
• 1 large onion, sliced thin
• 12 whole peppercorns
• 12 whole allspice berries
• 1 tablespoon finely grated raw horseradish
• 1/2 cup bay leaf, crumbled
• 1/2 cup
• 1/2 cup water

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs 30 mins

Ready Time: 3 hrs 40 mins


• mix together salt and flour, and rub mixture into the meat. in a dutch oven, cook garlic in butter over medium heat. place meat into pan, and brown on all sides. remove beef from pan.
• arrange sliced onions in the bottom of the dutch oven, and then place the meat on top of the onions. season with peppercorns, allspice, horseradish, and bay leaf. pour in . cover, and simmer over medium-low heat until tender, about 3 to 4 hours. a good pot roast will supply most of its own juices, but as it cooks pour 1/2 cup water over it to make an ample supply of gravy.
• transfer roast to a platter. stir gravy until smooth, and pour over roast.