LAZY SUNDAY POT ROAST WITH CARAWAY AND GREEN APPLES
Steps:
- Preheat oven to 300 degrees.
- In a 5-inch-deep Dutch oven, heat the oil over medium-high heat until very hot but not smoking. Dry the meat with paper towels, sprinkle it generously with salt and pepper, place in the pot, and brown well, about 8 to 10 minutes per side. When the meat is well browned, transfer it to a platter.
- Pour off fat or add oil to the pot as needed so you have about 2 tablespoons in the pot. Add the onions and saute, stirring, until translucent, 7 to 9 minutes.
- Add the vinegar and bring to a boil, scraping up any brown stuff from the bottom of the pan. Put the meat back in the pot and add the bay leaves, caraway seeds, brown sugar, marjoram, and enough stock so that the liquid comes halfway up the sides of the meat. Bring just to a simmer and skim any scum off the surface then cover, put in the oven, and cook until the beef is fork-tender, 2 1/2 to 3 hours. After 2 hours and 15 minutes, add the apples to the pot; after 2 1/2 hours, remove the apples with a slotted spoon, set aside, and begin checking the meat for doneness. To check for doneness, plunge a fork straight down into the meat and try to pull the fork out. If the fork slides out easily, the meat is done; if the meat hangs on to the fork, give it more time.
- When the meat is done, remove it from the pot, cover it loosely with foil, and let it rest for at least 10 minutes. Skim the fat from the braising liquid and taste the liquid. If it needs more flavor, place the pan on the stove over medium-high heat and simmer to reduce the liquid. For a thicker sauce, reduce it until it coats the back of a spoon. Season with salt and pepper. (You can also strain the liquid and pass it and the cooked onions separately.)
- Cut the meat into thin slices and serve accompanied by the apples, braising liquid, and onions.
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AbduLahi Mscd
[email protected]This recipe looks delicious! I can't wait to try it.
Aman Jutt
[email protected]This recipe was a disaster! The meat was tough and the flavors were all wrong. I would not recommend this recipe to anyone.
Daniel Okbazghi
[email protected]I'm not a big fan of pot roast, but this recipe changed my mind. The meat was so tender and the flavors were incredible. I will definitely be making this again.
Chameera Warsha
[email protected]This recipe is a keeper! I've made it several times and it always turns out perfect. The meat is always tender and juicy, and the flavors are amazing.
Yeka Tenzin
[email protected]The meat was a little dry, but the flavors were still good. I think I would try cooking it on a lower temperature next time.
FOYSAL SHAH
[email protected]This recipe was a bit too bland for my taste. I think I would have liked it more if I had added more spices.
Mr Mehedi hasan
[email protected]This pot roast was a hit! The meat was tender and flavorful, and the apples added a nice sweetness. I would definitely recommend this recipe.
Sochima Paul
[email protected]I made this for my family and they loved it! The caraway seeds added a unique flavor that really elevated the dish.
Ria Harrison
[email protected]This recipe was easy to follow and the results were delicious. The meat was so juicy and flavorful, and the apples added a nice tartness. I will definitely be making this again.
Ron Bissoondhary
[email protected]This pot roast was fall-apart tender and the flavors were amazing! I loved the combination of caraway and green apples. It was a perfect comfort food for a lazy Sunday.