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Hungarian-style Pot Roast

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Ingredients Edit

Directions Edit

  1. Put a heavy pot on the burner with the heat on high.
  2. As soon as the pot is hot, put the meat in and sear (let it brown quickly) it on all sides.
  3. If the pot is really hot the meat will not stick, if it does, don't worry.
  4. Do not salt, but you can pepper it, preferably with fresh ground pepper.
  5. Take pot off the stove, put on the lid and stick it in the oven (325°F) for about 2 hours.
  6. You can check on it and turn it over ½ way.
  7. Do not water or anything else.
  8. By the time your two hours are up, you should have a richly browned and tender piece of meat (if it is not tender leave it in the covered pot in the oven with the heat turned off, for another ½ hour).
  9. Remove the meat to a slicing board and let it rest for about 15 minutes.
  10. While the meat is resting put the pot on the burner at medium heat, mix 1½ cups of water with 1 heaping tablespoon of flour and stir it into the juices in the pot.
  11. Do not forget to scrape down the black sides of the pot with the gravy (this is the source of all that good caramel color and flavor).
  12. Salt if needed, slice the meat and put back into the pot so that meat is covered with gravy before being served.

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