Zakieh's And Rachel's Favorite Pot Roast

Total Time: 5 hrs 30 mins Preparation Time: 1 hr 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 4 lbs lean pot roast beef
• 4 large onions, sliced
• 8 cloves garlic
• 2 cups beef broth
• 2 slices rye bread, cut into small pieces
• 2 tablespoons butter
• maggi seasoning or soy sauce
• paprika, to taste
• pepper

Recipe

• 1 preheat oven to 350f degrees.
• 2 wash meat, remove all extra fat.
• 3 add paprika and pepper to taste.
• 4 sprinkle with maggi.
• 5 let it stand for an hour.
• 6 user deep oven proof casserole on stove, remove lid and heat butter slowly; place meat into casserole until it looks golden.
• 7 add sliced onion and stir for a few minutes.
• 8 place meat on top of the onions and place uncovered casserole into preheated oven at 350f for about 30 minutes or until meat is dark golden.
• 9 add broth, garlic, bread, and cover casserole.
• 10 lower oven heat to 250f, and place it into oven for approximately 3 hours.
• 11 while in oven, stir gravy occasionally.
• 12 when done, lift meat out and put on a separate plate to allow to cool.
• 13 pour gravy, onion, garlic, bread mixture into food processor and blend.
• 14 place gravy into refrigerator.
• 15 after gravy has congealed in refrigerator, remove all fat from top.
• 16 place pot roast into refrigerator after it has cooled.
• 17 before serving pot roast dinner, heat refrigerated gravy and stir.
• 18 take the cold pot roast and slice it, then gently heat the slices in the gravy, ready to eat.