Ingredients:
(This sauce is very garlicky so you may want to cut the amount of garlic powder the first time you make it - you can always add more.)
1 to 2 tablespoons oil or vegetable shortening
4 pounds pot roast (sirloin tip, bottom round, eye of the round, rump or chuck. We use eye of round.)
salt
freshly ground pepper
water
Sauce:
1/4 cup butter or margarine
1/4 cup flour
1 teaspoon salt
2 cups milk
1/2 teaspoon white pepper
1 tablespoon garlic powder
chopped watercress or minced parsley (optional)
Instructions:
Heat oil in Dutch oven or heavy pan large enough to hold roast. Sprinkle meat generously with salt and pepper, pressing seasoning into meat with hands.
Brown roast in hot oil in 400 degree oven. Turn meat to brown on all sides.
Pour off any excess oil or collected fat; cover roast with boiling water, cover and simmer 2 hours or until tender.
Make sauce while meat is cooking.
Melt butter in saucepan or large skillet. Add flour and salt and stir with a wire whisk to blend into a roux - do not allow flour and butter to brown.
Add milk, stirring until thickened and smooth.
Whisk in pepper and garlic powder. Cook over low heat 5 to 10 minutes, stirring constantly. Think with water if sauce becomes too thick. Sauce will be smooth and velvety.
Remove meat from water (save broth for soup or other use), slice and arrange on platter. Ladle sauce over meat and sprinkle with watercress or minced parsley if desired. | |
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