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Pot Roast with Sweet and Sour Cabbage |
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| Ingredients: |
2 tablespoons EVOO
3 lb chuck eye roast, boneless
2 medium onions, sliced
1/2 cup red wine vinegar
3 teaspoons salt
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1 quart beef broth
4 teaspoons light brown sugar
1/2 teaspoon cracked black pepper
1 medium head red cabbage
2 tablespoons all-purpose flour
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| Procedures: |
In 8-quart Dutch oven over medium-high heat in hot oil, cook roast until well browned on all sides.
Stir in onions, vinegar, salt, sugar, caraway seed, pepper, and beef broth (reserving 1/4 cup) and heat to boiling.
Reduce heat to low, cover, and simmer 2 1/2 hours or until meat is fork tender, turning the meat every 30 minutes.
Meanwhile, coarsely shred cabbage, discarding any tough ribs and set aside.
When meat is done, remove meat to a large platter; keep warm.
Add cabbage to the liquid and onions over medium-high heat, heat to boiling.
Reduce heat to low; cover and simmer 30 minutes or until cabbage is tender, stirring often.
In a cup, stir flour and 1/4 cup broth until blended.
Gradually stir flour mixture into cabbage in Dutch oven.
Cook over medium heat, stirring gently, until mixture is thickened.
With a slotted spoon, spoon cabbage around meat.
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| Notes: |
2020-01-18: Lyd omitted the caraway and it will be dropped from the ingredients. There was a lot of fat in this cut of meat. Served with potato pancakes from the freezer. Leftover slices were frozen.
2018-10-26: This worked very well and yielded pot roast sandwiches, the next day.
2016-12-03: I chose an eye round rather than an eye chuck and the results were different, but ok.
2011-12-30: This had its first try and turned out well.
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01/25/2020
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