Thursday, September 28, 2006

Pot Roast Supreme

3-4 lb. English Cut Roast , Mock Tender, eye of round, or rump roast

1 chopped onion
1 envelope Onion Soup Mix
3 T Wyler's Low Sodium Beef Bouillon or 14 Oz Can Swanson’s Beef Broth
4 cups water
1 TBS capers
1 Tsp stuffed olives (chopped)
1 or 2 pkgs. Goya Sazón Tomato and Cilantro granules (found in Mexican food section)
2 Stalks celery diced or thinly sliced
2 carrots diced or thinly sliced
3 tablespoons tomato paste
1-2 TBS Garlic powder or granules (optional but recommended)

Freshly ground black pepper to taste
2 T Olive Oil for initial browning of the floured beef

Bring the four cups of water to a boil; add soup mix, bouillon/broth, tomato paste, and Sazón. Let simmer slowly. Using a LARGE Dutch oven, brown the floured roast in oil, turning to brown all sides and ends. Then add chopped onion, celery, and carrots and let cook 2 minutes with beef. Add simmering liquid, capers and olives. Bring back to a boil, cover and lower heat to simmer gently. Let cook at least two to three hours depending on the thickness of the roast, turning meat once after half the time. About 30 minutes before the meat is cooked, add peeled, quartered potatoes.

When meat is fork-tender, remove from pot and cover air-tight; wrap in foil. Remove potatoes. Turn up heat under pot and reduce liquid by half. Mix 4 T flour with 1/2 cup water, drizzle slowly into meat liquid whipping constantly with a wire whip until gravy thickness is to your liking. Add the garlic powder here. The onion soup mix and the Sazón have enough salt in them for the whole pot, but you may want to add some. Puree the liquid with a food processor – this will be your dynamite gravy.

This is wonderful served with green beans, Brussels sprouts, or ANY veggie. Garlic bread is a plus!!. Enjoy.