Best Pieczen Huzarska Stuffed Hussars Pot Roast Recipes

GARLIC-STUDDED POT ROAST

Garlic-Studded Pot Roast image

Provided by Emeril Lagasse

Time 4h15m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

1 (3 to 3 1/2-pound) boneless beef chuck roast
10 to 12 large cloves garlic, peeled and cut in 1/2 lengthwise
2 1/2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons vegetable oil
3/4 cup water, plus more if necessary
Fresh chopped thyme leaves and parsley, for garnish
Fresh chopped thyme leaves and parsley, for garnish
Roasted Vegetables, recipe follows
2 turnips, cut into 1-inch pieces
2 carrots, cut into 1-inch pieces
12 red pearl onions
2 beets, cut into 1-inch pieces
Extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

Using the tip of a sharp paring knife, make 20 to 24 evenly spaced small slits about 1 1/2-inches deep all over the pot roast. Using your fingers, insert the garlic cloves as deep into the meat as possible. Season the roast evenly on all sides with the salt and pepper.
Heat a Dutch oven over high heat. Add the oil and, when very hot, use the meat fork to add the roast. Sear on all sides until very well browned, about 4 to 6 minutes per side. Don't be afraid to let the roast get very brown -- this is where a lot of the flavor comes from. When the roast is evenly browned on all sides, add the water and stir to loosen the browned bits on the bottom of the pan. Cover the Dutch oven, reduce the heat to low/medium-low and cook the roast until it is very tender, about 3 hours, turning two or three times during the entire cooking time. Check occasionally to make sure that you always have 1-inch or so of liquid on the bottom of the pan. If necessary, add more water.
When the roast is very tender, transfer to a serving platter and slice or pull meat apart into serving pieces. Reduce the pan juices slightly, if desired, and serve drizzled over the top of the roast. Garnish with fresh thyme and parsley.
Preheat oven to 450 degrees F.
Place all vegetables except the beets in a roasting pan. Place beets in a separate roasting pan. Drizzle all vegetables with extra-virgin olive oil, season with salt and pepper and toss to coat.
Place in oven and roast for about 30 to 40 minutes, or until vegetables are tender and carmelized.

PIECZEN HUZARSKA, (STUFFED HUSSAR'S POT ROAST)

Pieczen Huzarska, (stuffed Hussar's pot roast) image

This is the Sunday pot roast kicked up a notch. As you can tell by the title this dish is polish, and as far as I can tell next to my husband this is one of the best things to come from poland. the sweet onion stuffing is a treat for the taste buds and a nice change to the pot roast we all know and love.

Provided by joeyjoan K @chachi

Categories Beef

Number Of Ingredients 13

Ingredients

2 1/2 pound(s) round of beef in 1 piece
1/2 cup(s) cider vinegar
1/4 cup(s) butter
1/2 cup(s) stock
1 large onion quartered
STUFFING
2 tablespoon(s) dry bread crumbs
1/2 tablespoon(s) butter melted
2 medium onions grated
1 1/2 teaspoon(s) salt
1/4 teaspoon(s) pepper
1 tablespoon(s) flour to sprinkle over meat.
- stock as needed

Steps:

pound meat well and scald with hot vinegar.
brown in butter on all sides
add stock and onion
cover and simmer on low flame for 1 1/2 to 2 hrs.
1/2 hr before serving take meat from pan and cut crosswise into thin slices leaving every second slice not completely cut through.
place dressing made by combining bread crumbs, butter, and onion and seasoning between the partially cut slices.
skewer meat with tooth picks and return to pan.Sprinkle with Tbsp flour
cook 1/2 hour more. If necessary add a little stock for the last cooking.