stuffed pot roast
My husband loves this dish. The roast is tender and the gravy is so rich.
prep time
15 Min
cook time
3 Hr
method
Bake
yield
4 serving(s)
Ingredients
- 2 pounds boneless beef roast
- 2/3 cup vodka or apple cider vinegar
- 3/4 cup flour
- 1 teaspoon salt
- 4 tablespoons butter
- 1 large onion coarsely chopped
- 4 cups beef stock
- 1 cup demi glace or 1 cup water with 2 knorr's beef bouillon packages
- - stuffing
- 4 tablespoons butter melted
- 1 large onion chopped
- 6 slices bread made into crumbs
- 1 large egg
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh sage chopped
- 1/2 teaspoon sweet paprika
- 3 tablespoons beef stock
How To Make stuffed pot roast
-
Step 1Heat vodka or vinegar to boiling in dutch oven. Scald meat on all sides. Remove meat and discard the vodka.
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Step 2Season flour with salt and pepper. Dredge on meat. Melt the butter in dutch oven and sear the beef on all sides. Add the onion, beef stock, and demi glace. Bring to a boil and reduce heat to low and simmer 3 hours. Adding more beef stock if necessary.
-
Step 3Meanwhile mix all ingredients for stuffing together. When meat is tender remove to a cutting board. Heat oven to 375 degrees. slice the meat to create pockets for stuffing.
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Step 4Stuff each pockets with stuffing. Add roast back to pan and place in oven for 20 minutes. Serve with gravy drizzled over.
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Comment & Reviews
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