Pioneer woman's crock pot roast
Servings: 6 people
Equipment
- Crock Pot
Ingredients
- 800 g Veal
- 2 glass broth or water
- 3 springs Rosemary
- 1/2 carrot
- 1 onion
- 1 clove garlic
- Extra virgin olive oil
- Salt to taste
- Pepper to taste
Instructions
- Put the whole piece of meat on a cutting board, oil it well and add some chopped rosemary.
- Massage the meat for a few minutes.
- Put three or four tablespoons of extra virgin olive oil in a saucepan and fry the grated carrot and onion and the garlic cloves cut in half.
- Then cook when the oil is hot and cook the meat on all sides and over high heat so as to brown it well for about ten minutes.
- Then put the meat in pot, add half of broth or water, addsalt and pepper, lower the heat to low, cover with the lid and continue cooking for about 30 minutes, continuing to pour the broth or water.
- When the roast in the pot is completely cooked, remove itfrom the heat, wait a few minutes and then cut it into slices.
- Taste the sauce obtained in a colander and serve it together with the roast.
Notes
The pot roast keeps well for two or three days. To heat it, bring his to a high temperature and heat the slices in the hot sauce.