Wednesday, November 28, 2007

Cider Braised Pot Roast

This was labeled an English Arm Roast at the butcher shop, but most English arm roasts on the net are described as boneless. This one had a chunk of bone at the top as well as some short ribs attached. It was held together with a thick wooden skewer. I always the pick the roasts with alot of big bones because they taste better and make better sauces and gravies, eventhough they are more difficult to carve in any kind of orderly fashion. I browned the roast, then added some hard apple cider mixed with some beef broth and vegetables and braised it in a 300 degree oven for 3 hours. It was tender and juicy, and made a delicious gravy. I roasted some carrots, fingerling potatoes, parsnips, brussels sprouts, and pearl onions alongside.

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