Pot Roast With Chocolate Sauce Recipe Recipe

Name: Pot Roast With Chocolate Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pound rump of veal or possibly bottom round roast; 3 tbsp. extra virgin olive oil; 2 cloves crushed garlic; 1 tbsp. flour; 1 bay leaf; 1 c. water; 1 lg. sliced onion; 1 1/2 teaspoon salt; 2 whole cloves; 1/2 c. dry white wine; 1/2 tbsp. vinegar; 1 tbsp. grated bitter chocolate

Servings: persons

3 pound rump of veal or possibly bottom round roast
3 tbsp. extra virgin olive oil
2 cloves crushed garlic
1 tbsp. flour
1 bay leaf
1 c. water
1 lg. sliced onion
1 1/2 teaspoon salt
2 whole cloves
1/2 c. dry white wine
1/2 tbsp. vinegar
1 tbsp. grated bitter chocolate

1
Brown meat in extra virgin olive oil in fireproof casserole or possibly Dutch oven.
2
Add in onion and garlic and cook till soft.
3
Blend in salt and flour, stir till smooth.
4
Add in remaining ingredients except chocolate.
5
Cover and simmer gently 2 1/2 to 3 hrs.
6
Remove meat, add in chocolate to sauce and cook till thickened and smooth.
7
If much liquid has cooked away, add in water to make about 2 c.. Add in salt to taste.
8
(Chocolate gives a winey flavor to the sauce, not at all what would be expected.)

146

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 pound rump of veal or possibly bottom round roast, 3 tbsp. extra virgin olive oil, 2 cloves crushed garlic, 1 tbsp. flour, and more.

Yes, Pot Roast With Chocolate Sauce Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pot Roast With Chocolate Sauce Recipe

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