Ingredients:
5-Pounds Ribeye Roast beef – or chuck roast beef, brisket.
1-Tbsp Garlic powder
1/2- tsp Black Pepper
1-Tbsp Steak seasoning
1-Tbsp sugar
2-Tbsp Paprika
3-Cups Broth
1-Cup Sweet red wine
Step 1:
Mix all together the ingredients above, mix them well and
Pour it to the meat, marinade overnight. turn over the other side of the meat in the morning to even the flavor. After Marinating, save the sauce for simmer.
For Vegetables:
5-Garlic
2- Yellow onions sliced
4- Bay leaves
5-Pcs Red sweet peppers cut in half
3- Carrots Cut into half
8-Oz small potatoes wash them well
1-Tbsp Olive oil
1-Tbsp Butter
2-Dried Red pepper bell soak for 2 to 3 minutes and cut in cubes
1-Tbsp Cornstarch dissolve with 2 tbsp of water set aside
1-Can diced tomatoes
and sauce from marinade
Step 1:
Dry the meat with paper towel, and rub with dash of garlic powder, black pepper and steak seasoning, do not put lots of steak seasoning to avoid the meat not to get salty.
Step 2:
Heat the pan, add oil and butter, brown the meat, after browning the meat set aside, saute the garlic, onions on the same pan, add bay leaves, dried pepper,
Sweet red peppers, Pour the canned diced tomatoes and marinated sauce,
Bring to a boil, Before put the meat on the boiling sauce, adjust your salt or add more beef powder (optional)
Step 3:
Simmer the meat, put the heat on medium high on the first hour, then lower
The heat to medium low for 3 hours.
Step 4:
Every hour check the pot roast and spoon the sauce over the meat, adjust the liquid if need to add broth, depending on your sodium level. or add 1- Cup of water.
Step 5:
Drop the vegetables an hour before cooking time is done. check your vegetables how you want the softness, add more 20 to 30 minutes if you want soft vegetables. Pour the cornstarch stir it well until become thicker. The Pot Roast is ready to serve with bread or salad Enjoy!!
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