Step 8 Put the lid on, then roast in the oven for 3 hours (for a 3-pound roast).Add in the onion, carrots, rosemary sprigs, and thyme sprigs. ![]() Step 7 When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough of the beef stock to cover the meat halfway.Step 6 With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.Place the meat in the pan and sear it for about a minute on all sides, until it is nice and brown all over. Step 5 If needed, add a bit more olive oil to the very hot pan. ![]()
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