Good morning I are going to share those Are looking for a heavy pot roast recipe that is interesting The method of making it is very easy. Just need patience and persistence. So that heavy pot roast has aroma and taste that can arouse appetite.

In order for the taste of heavy pot roast, you need to do start from the type of ingredients, then selection of ingredients that are good until how to process and serve it. No need Confused if want prepare heavy pot roast good as long as you know the trick and how to make this dish able be serving very special.

Ingredients and seasonings required exist for prepare

1. Prepare 2 pounds trimmed bottom round roast
2. Take 1 1/2 cups coarsely chopped onions
3. Take 2 teaspoons ginger
4. Take 2 teaspoons minced garlic
5. Prepare 1 teaspoon ground coriander
6. Take 1/4 teaspoon cinnamon
7. Prepare 1 1/2 cups dry white wine
8. Take 1 can (13 3/4 or 14 1/2 ounces) beef broth, defeated (see tip, page 9), plus enough water to equal 2 cups
9. Prepare 1 tablespoon molasses
10. Prepare 2 (3 inch) strips orange peel
11. Use 1/2 bay leaf
12. Take 1/2 teaspoon freshly ground pepper
13. Prepare 3 pounds red new potatoes quartered
14. Prepare 2 pounds carrots, cut into 2-inch pieces
15. Use 1/2 teaspoon salt
16. Prepare 2 tablespoons chopped fresh parsley

A heavy cast-iron pot delivers more intense flavor because it cooks hot and browns evenly. Of course, any large, heavy, stainless steel, aluminum, or other nonreactive pan with a tight-fitting lid will work as long as the pan is large enough to accommodate the roast. You'll need a pair of sturdy tongs to transfer the roast in and out of the pot. Transfer the roast to a large plate and set aside.

How to cook Heavy pot roast:

1. Preheat oven to 325F. Heat a large Dutch oven over medium- high heat until very hot. Add the beef and cook until well browned on all sides; transfer to a plate and set aside.
2. Add the onions to Dutch oven and cook until soft and beginning to brown, 10 to 15 minutes. Stir in the ginger, garlic, coriander, and cinnamon and cook 1 minute. Stir in the wine, broth, water, molasses, orange peel, bay leaf, and pepper. Return beef to the pot and bring to a boil. Cover and transfer the pot to the oven. Roast 1 1/2 hours. (Can be made ahead. Cool. Cover and refrigerate overnight. Skim fat. Reheat to boiling over medium heat).
3. Add the potatoes and carrots to the Dutch oven and sprinkle with the salt. Cover and roast 1 hour more. Discard bay leaf. Remove beef and slice very thinly. Serve the meat with vegetables and juices. Sprinkle with parsley. Makes: 8 servings.
4. Done and ready to serve!

A "pot roast" is a braised beef dish that's made by searing a big, tough cut of beef (usually an inexpensive roast) and then slowly cooking the beef in a covered dish called a Dutch oven. In America, this dish is often called a "Yankee Pot Roast," and is served with carrots and potatoes or other vegetables. Using a large heavy pot, brown the roast on all sides in hot oil. Add the onion and cook until golden. Combine the ketchup, Worcestershire sauce, brown sugar, vinegar and salt and then pour over the meat.

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