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Pot Roast Recipe from Rose & Crown Dining Room, Epcot


5 pound beef roast
3 each carrots, chopped
3 each celery stalks, chopped
1each onion, chopped
8 each garlic cloves (chop 3 and save for gravy)
¼ cup salt
1/8 cup pepper corns
¼ cup olive oil
12 cups
1 cup red wine
¼ cup flour


In a large sauté pan heat the oil and sear the beef on all sides, then set in a roasting pan.

In the same sauté pan place the rough cut veggie and let cook for 3-5 minutes to get some color. Add 1 cup of water to the pan to deglaze and get the entire flavor out of the pan. Pour veggies over the meat and cover it with water. Season with salt and pepper, cover with foil and let cook in a 350 degree oven for 3-4 hours.

When done take out of the liquid and let cool. Strain the cooking liquid and save to make the gravy.

In a sauce pot, heat some oil and add chopped garlic and let cook for a couple minutes.

Make a flour roux. Add wine and then stock and cook until it becomes thick.

Cut the cooled beef into 6 ounce portions, place in a baking dish, and cover with gravy. Cover pan with foil and cook in a 350 degree oven for 1 hour.

Serve with mashed potatoes and any other veggies you like



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