Autumn Pot Roast II

Recipe View 5 mins In a small bowl, combine salt and flour. Rub the mixture evenly over the beef roast. (5 minutes)

Recipe View 1 mins In a large Dutch oven or heavy-bottomed pot, melt butter over medium heat. Add minced garlic and cook until fragrant (about 1 minute).

Recipe View 15 mins Dredge the beef roast lightly with additional flour. Place the roast in the pot and brown on all sides until a rich, golden crust forms. Remove the beef from the pot and set aside. (15 minutes)

Recipe View 5 mins Arrange sliced onions in the bottom of the Dutch oven, creating a bed for the roast. Place the browned beef on top of the onions. Season with peppercorns, allspice, horseradish, and bay leaf. (5 minutes)

Recipe View 5 mins Pour in rum and beef broth. Bring the liquid to a simmer. (5 minutes)

Recipe View 4 hrs Cover the Dutch oven tightly and reduce heat to low. Simmer gently until the beef is fork-tender, about 3 to 4 hours.

Recipe View 15 mins Transfer the roast to a cutting board and let it rest for 15 minutes before shredding or slicing. (15 minutes)

Recipe View 10 mins While the roast rests, strain the gravy from the Dutch oven, discarding solids. Skim off any excess fat. In a saucepan, simmer the gravy over medium heat until slightly thickened, about 5-10 minutes. Adjust seasoning as needed.

Recipe View Pour the gravy over the sliced or shredded roast and serve hot.