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Categories:
Roast flour vegetable oil onions brown sugar bay leaves salt pepper ground cinnamon ground ginger garlic balsamic vinegar tomato sauce carrots potatoes
Viewed: 1 - Published at: 2 years agoIngredients
- 3-4 lb bottom round roast
- 1/4 cup flour
- 2 tsp vegetable oil
- 4 med onions, sliced thin
- 2 tbsp brown sugar
- 2 bay leaves
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 3 lg cloves garlic, finely chopped
- 2 tsb balsamic vinegar
- 12 oz bottle of beer
- 7 1/2 oz can of tomato sauce
- 1 1/2 lbs carrots, cut in chunks
- 2 potatoes, cut in chunks
Method
- Preheat oven to 325 degrees
- Coat roast in flour (shake off excess flour and set aside).
- In a dutch oven, heat 1/2 the oil over med high heat.Brown roast on all sides , about 6 minutes.
- Transfer to plate. Reduce heat to med and add remaining oil. Add onions, brown sugar, bay leaves, salt, cinnamon, ginger and pepper. Cook, stirring often, for 12 to 15 minutes or until onion is softened and nicely colored ( add more oil if needed to prevent onions from burning ).
- Add reserved flour and garlic; cook, stirring for 30 seconds. Add vinegar, cook until evaporated. Pour in beer and tomato sauce. Bring to a boil. stir until thickened. Return meat and any accumulated juices to pan.
- Cover and roast in oven for 2 hours.
- Add the carrots and potatoes and cook an additional 1 1/2 hours or until meat is tender.
