Saturday, June 8, 2013

Pot Roast

The word garlic comes from Old English garleac, meaning "spear leek." Dating back over 6,000 years, it’s native to Central Asia, and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Africa, Asia and Europe.

Egyptians loved garlic and placed clay models of garlic bulbs in the tomb of Tutankhamen. Garlic was so highly prized; it was even used as currency. Folklore holds that garlic repelled vampires, protected against the Evil, and warded off jealous nymphs said to terrorize pregnant women and engaged maidens. And let us not forget to mention the alleged aphrodisiacal powers of garlic which have been extolled through the ages.

Garlic was frowned upon by foodie snobs in the United States until the twentieth century, being found almost exclusively in ethnic dishes in working class neighborhoods. But, by 1940, America had embraced garlic, finally recognizing its value as not only a minor seasoning, but as a major ingredient in recipes.
Research Source: About

Fork tender, flavorful pot roast.

Pot Roast
Copyrighted 2013, Christine’s Pantry. All rights reserved.

2 tablespoons extra virgin olive oil
2 pounds boneless chuck roast
salt and pepper, to taste
1 teaspoon garlic powder
1 large onion, thinly sliced
1 (0.87 oz.) package brown gravy mix
1 cup water
2 tablespoon Worcestershire sauce
3 bay leaves

Preheat oven to 350 degrees.

Season each side of roast with salt, pepper and garlic powder. Heat oil in large skillet over medium heat. Brown meat on both side of roast. Transfer meat to roaster pan.

Add onions to skillet, stirring and cook 2 minutes. Add onions to pan with meat.

In bowl, combine brown gravy mix, water and Worcestershire sauce. Pour over meat. Add bay leaves.

Cover pan with tin foil. Bake 1 1/2 to 2 hours, until fork tender. Enjoy!


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