Calling this "Beef Pot Roast" is a bit like calling a Lamborghini a "vehicle," or the Mona Lisa a "picture." Maybe "Beef Ambrosia" is more fitting. No disagreement with any of the stellar reviews. This is a celebration of wholesome goodness, of simpler times before dinner meant grabbing take-out, a pizza, or fast food. The flavor is that of the beef without adornment. I made it almost verbatim. I had found two thick top round steaks which I had bought longer ago than I care to mention here, languishing in my chest freezer. They came to 4+ pounds altogether. So the cut was substituted for chuck. After browning, I stacked them in the Dutch oven. I simply cut the cooking time by 30 minutes, since top round is a much leaner and more tender cut than chuck. Fabulous! The meat was fork-tender. Whereas calling the resulting liquid "gravy" is a stretch, turning it into such was a simple matter of whisking 3 Tb of flour into about 4 Tb beef stock, adding to the pan liquid, and simmering for 10 minutes. Poured over the meat with braised carrots and sauteed mushrooms, nestled lovingly on a cushy bed of homemade spaetzle, it was a meal fit for a sultan. Ladies, if there's a man in your life you'd like to marry, make him this dish. He'll follow you anywhere and be yours for LIFE!!!!
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Calling this "Beef Pot Roast" is a bit like calling a Lamborghini a "vehicle," or the Mona...