Esta es una exhibición prevé de cómo se va ver la receta de 'Olive Stuffed Pot Roast' imprimido.

Receta Olive Stuffed Pot Roast
by Global Cookbook

Olive Stuffed Pot Roast
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 3/4 c. black canned pitted olives (175ml)
  • 3/4 c. green canned pitted olives (175ml)
  • 2/3 c. minced parsley - (75ml)
  • 1/4 c. freshly shredded Parmesan Cheese - (60ml)
  • 3 tsp chilli pwdr - (15ml)
  • 1 tsp pressed garlic - (5ml)
  • 1 x salt and pepper
  • 1/2 c. minced onion - (125ml)
  • 8 ounce tomato sauce - (250ml)
  • 1 Tbsp. flour - (15ml)
  • 1 x 5-lb. cross rib beef roast - (2500grams)

Direcciones

  1. Drain canned olives, reserve olives juice and set aside. Chop olives and combine with parsley, cheese, 2 tsp. chilli pwdr, garlic and salt and pepper to taste.
  2. Using a long thin blade, slice about 15 slits into the roast, a larding needle may also be used, then stuff olive mix into the slits.
  3. In a large skillet: heat oil and brown roast on all sides. Add in onions to skillet and brown lightly.
  4. In another bowl mix together, tomato sauce, olive juice and remaining chilli pwdr.
  5. Pour over roast and bring to boil, reduce heat, cover and let simmer for about 2 hrs, basting every 1/2 hour.
  6. Remove roast to rest, mix flour with cool water and add in a little of the warm liquid to it. Combine with pan juices, whisk and bring it to boil to create gravy.
  7. Carve roast, serve with gravy and enjoy!