Pot Roast Beef with Pan Gravy
Category:
Easy
Email
Print
Preparation time
Cooking time
Ingredients
For 8 Person(s)
Recipe
- 6 pound(s) Beef Round
- 1/4 cup(s) Grace White Cane Vinegar
- 4 cup(s) water
- 1/2 cup(s) red wine
- 1 teaspoon(s) salt
- 1 teaspoon(s) Grace Caribbean Traditions Black Pepper
- 3 tablespoon(s) Grace Caribbean Traditions All Purpose Seasoning
- 3 clove(s) garlic, minced
- 3 medium onion, chopped
- 3 stalk(s) escallion, crushed
- 2 sprig(s) thyme
- 3 tablespoon(s) Grace Vegetable Oil
- 4 cup(s) hot water
- 6 medium Irish potatoes, peeled and cut into wedges
- 2 large carrots, diced
- 3 small tomatoes, cut into wedges
- 1 cup(s) stock*
- 1 teaspoon(s) scotch bonnet pepper, chopped
Pot Roast Beef with Pan Gravy Directions
- To Prepare Pot Roast: Clean beef with a mixture of Grace Vinegar and water, pat dry and set aside.
- Combine red wine, salt, black pepper, all purpose seasoning, garlic, onion, escallion and thyme in a blender and mix until smooth.
- Pour blended seasonings over beef. Make incisions in the beef so the seasonings can penetrate the meat. Cover and leave to marinate in the refrigerator for 2 hours or overnight.
- Heat Dutch Pot and add Grace Vegetable Oil. Gently add seasoned beef and brown on both sides.
- Add hot water, a little at a time, and leave to cook for about 2 hours over low flame.
- Add potato wedges, diced carrots and tomato wedges.
- Add 1 cup stocken-GB and the scotch bonnet pepper.
- Leave to simmer for a further 10 minutes.
METHOD NOTE: en-GBStock - Add 1 packet Grace Cock Soup Mix to 4 cups boiling water. Mix well, then strain and use as directed.
TO SERVE: Place the roast, potatoes, carrots and tomatoes on a platter and serve with rice and peas or gungo peas and rice.
