Juicy pot roast - Saftig grytstek

JUICY POT ROAST
Saftig grytstek

A plate full of tender, juicy pot roast, raw-fried potatoes, onions and carrots will get everyone to the table in no time!

8 servings

1 tablespoon butter or margarine

2 lbs roast of beef, preferably tenderized
1 to 2 teaspoons salt
½ teaspoon coarsely ground black pepper
2 large onions, sliced (should measure about 2½ cups)
2 garlic cloves, chopped
1 ¼ cups water or bouillon
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1/3 cup raisins (optional)

Heat the oven to 300F.

Melt the fat on medium heat in a large pot. Rub the meat with salt and pepper and brown on all sides in the pot. Transfer the roast to a large, oven-proof dish, cover and set aside.

Slightly lower the heat and let onions and garlic sautée for about 5 minutes until glossy and tender. Stir in the other ingredients and bring to a boil. Remove the pot from the heat and spoon the mixture from the pot onto the dish with the meat. Put the dish in the oven and braise, covered, for about 2 hours or until tender.

Put the meat on a carving board and leave it there for 10 minutes, wrapped up in aluminum foil. Skim all visible fat off the pan juices. Cut the meat in slices and put them on a serving plate and serve the gravy as a sauce.

Serve glazed, tender carrots with this. Boil them in some water with a little salt, butter or margarine and a pinch of sugar until the liquid has almost become syrupy. Shake the carrots well so that they’re glossy. Raw-fried potatoes are also good with this steak.

Enjoy!

Bella