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!
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This was fantastic (especially the gravy). The onions cooked down to give a it a nice, subtle...