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Sunday Pot Roast

(2 Votes)
Coming In:
1 Hr 30 Min

Sunday dinners just got a whole lot better with our Sunday Pot Roast. See how a less expensive cut of beef can be turned into a tender, tasty meal that everyone will love.

What You'll Need:
  • 1 (3- to 3-½-pound) beef bottom round roast
  • 1 cup chopped onion
  • 1 cup sliced carrot (1 to 2 carrots)
  • 1/2 cup dry red wine
  • 1/2 cup water
  • 1 tablespoon crushed garlic
  • 1 tablespoon dried tarragon
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
What To Do:
  1. Preheat oven to 325 degrees F. Coat a 9- x 13-inch roasting pan with cooking spray; place roast in prepared pan.
  2. In a medium bowl, combine remaining ingredients; pour over meat.
  3. Bake 1-1/2 to 2 hours, or until meat is fork-tender.

To make a rich gravy, mix 2 teaspoons cornstarch with 1/2 cup pan drippings, then add back to roasting pan. If you like your gravy thicker, just add a bit more cornstarch to the pan drippings, until you get the desired consistency.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I would cover it for the first hour so the juices don't evaporate in the oven , check after the first hour for tenderness and to see if you may need more juice . Then if it's tender remove the cover and continue cooking if you feel it needs more time . Hope no matter how you decide to cook it that it turns out good for you !

The difference in viewpoints here may be due to confusion between 'roasting' and 'braising'. The former is cooking with dry heat, and the latter uses moist heat.

Rule of thumb is this "If it is to be covered it will say so. " If you don't see that do not cover.."

Do You cover it when baking? I'm a live-alone widower and a novice cook.


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