STUFFED POT ROAST

Stuffed Pot Roast image

Provided by barbara lentz

Categories Beef

Time 3h15m

Number Of Ingredients 17

2 lb boneless beef roast
2/3 c vodka or apple cider vinegar
3/4 c flour
1 tsp salt
4 Tbsp butter
1 large onion coarsely chopped
4 c beef stock
1 c demi glace or 1 cup water with 2 knorr's beef bouillon packages
stuffing
4 Tbsp butter melted
1 large onion chopped
6 slice bread made into crumbs
1 large egg
1 Tbsp fresh parsley chopped
1 Tbsp fresh sage chopped
1/2 tsp sweet paprika
3 Tbsp beef stock

Steps:

1. Heat vodka or vinegar to boiling in dutch oven. Scald meat on all sides. Remove meat and discard the vodka.
2. Season flour with salt and pepper. Dredge on meat. Melt the butter in dutch oven and sear the beef on all sides. Add the onion, beef stock, and demi glace. Bring to a boil and reduce heat to low and simmer 3 hours. Adding more beef stock if necessary.
3. Meanwhile mix all ingredients for stuffing together. When meat is tender remove to a cutting board. Heat oven to 375 degrees. slice the meat to create pockets for stuffing.
4. Stuff each pockets with stuffing. Add roast back to pan and place in oven for 20 minutes. Serve with gravy drizzled over.