This was fantastic (especially the gravy). The onions cooked down to give a it a nice, subtle sweetness that was OH so delicious. I used a 2-lb. roast and cooked it stovetop in a Dutch oven. First, I browned the meat on all sides in olive oil, then added to the pot: 3 sliced onions, about a 1/2 cup red wine, 1/2 Tbsp. lemon juice, 2 bay leaves, and a generous amount of salt/pepper. No vinegar (but the red wine and lemon juice made up for it). I can't do a pot roast without red wine-- it just doesn't seem right (haha). I simmered the roast on low for about 3.5 hours, then made the gravy. I used 1 cup of beef broth in place of water, and about 2 Tbsp. flour to get it to the right consistency. YUM!
Was this review helpful?
26 users found this review helpful
This was fantastic (especially the gravy). The onions cooked down to give a it a nice, subtle...