Pot Roast Platter

1. 1

   Dredge beef in flour.

2. 2

   In large heavy Dutch oven over medium-high heat, brown beef, onions and garlic in butter.

3. 3

   Stir in broth, scraping up browned pan drippings.

4. 4

   Bring to boil; reduce heat.

5. 5

   Cover and simmer 2 1/2 to 3 hours or until meat is fork-tender.

6. 6

   Remove to cutting board.

7. 7

   Cover and let rest 10 minutes.

8. 8

   (At this point, you can freeze meat and pan liquids for later use.)

* Per serving · 4 servings · Values may vary.

No additional tips available.