Beef Pot Roast

Beef Pot Roast is a favorite in many households around the world, at least at our house.

My friends love coming over for dinner when their hear I am serving this delicious meal.

Beef Pot Roast
Preheat oven to 300°F.

1-1/3 pound lean chuck beef 3 large onions, sliced
2 cloves garlic, crushed
½ cup Burgundy (optional)
12 pitted prunes
2 cups weak tea
1 can (4-1/2 ounces green olives
1 - 4 ounce can mushrooms and liquid
Beef stock as needed for gravy
Salt and pepper
Beurre manié*

Sprinkle roast with salt, pepper and ginger. Pour oil into frying pan and heat. Seer roast on all sides to seal in juices. Place roast in roasting pan.

Add more oil to frying pan and saute onions and garlic until soft and golden. Pour this mixture over top of roast along with the juice from mushrooms and Burgundy. Set aside.

Cover prunes with hot strained tea. Let prunes stand until cold, retain ¾ cup liquid.

Add ¾ cup liquid, prunes, olives and mushrooms to roast and cover. Bake roast for approximately 2 hours until tender.

Bring all drippings from roasting pan to a boil in a saucepan. Add beef stock as needed. Add beurre manié* for thickening.

Beurre manié *
A classic recipe used to
thicken sauces and gravies.
2 tablespoons soft butter
1/4 cup flour

*Beurre manié:
Beurre manié is a dough consisting of equal parts of soft butter and flour, used to thicken soups and sauces. By kneading the flour and butter together, the flour particles are coated in butter. When the beurre manié is whisked into a hot or warm liquid, the butter melts, releasing the flour particles without creating lumps. (Source: Wikipedia, the free encyclopedia)

Combine butter and flour in a small bowl. Mix until well blended. Roll mixture into small balls.

Add balls to softly boiling liquid, one by one while stirring constantly with a whisk. Add as many balls as needed for desired thickness.

To Serve:
Place roast onto a serving platter. Garnish with mushrooms, prunes, and olives. Gravy is usually served separately in a gravy boat, but some can be poured over roast.

Mashed potatoes go very well with this pot roast, as well as plenty of green and steamed vegetables and whole berry cranberry sauce (tytteber in Norwegian) © Copyright 2020
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Norwegian Recipes after Beef Pot Roast

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