Supreme Seven Clove Pot Roast Recipe
Description:
Have you ever misread a recipe ingredient and then found that your mistake really made the dish something wonderful and unique? That’s what happened to me while cooking a pot roast. I missed the word “garlic” paired with the word “cloves” and added seven whole cloves. My supreme error made a supreme pot roast. You’ll love it!
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Bay leaves |
| 2 | Red wine |
| 3/4 | Water |
| 3/4 | Onions |
| 2 | Garlic clove |
| 1 | Whole cloves |
| 1 | Worcestershire sauce |
| 1 | Sour cream |
| 7 | Flour |
| 1 | Celery |
| 8 | Potatoes |
| 3 | Carrot |
| 2-3 | Soup |
| 5-6 | Mushrooms |
| Optional | Salt and pepper |
Nutritional Information (per serving):
- Calories: 494.9
- Fat: 25.2g
- Saturated Fat: 11.6g
- Cholesterol: 170.4mg
- Sodium: 583.2mg
- Carbohydrates: 12.8g
- Fiber: 1.7g
- Sugar: 4.3g
- Protein: 50.9g
Cooking Time: 2 hours
Preparation Time: 15 minutes
Total Time: 2 hours 15 minutes
Instructions:
- Dredge the roast in flour, ensuring an even coating.
- Sprinkle the roast generously with salt and pepper, enhancing its flavor profile.
- Heat a small amount of oil in a Dutch oven over medium-high heat.
- Brown the roast well on all sides, alongside garlic and onions in the pan, allowing the aromatics to infuse into the meat.
- Once the roast is evenly browned, reduce the heat to a simmer and add the red wine, bay leaves, water, soup, mushrooms, and whole cloves, along with a dash of Worcestershire sauce, creating a flavorful base for the roast to simmer in.
- Cover the Dutch oven and allow the roast to simmer gently for approximately 2 hours, turning it every 15 minutes during the first hour to ensure even cooking and flavor absorption.
- If the liquid levels decrease during cooking, add an additional 1/4 cup of water to prevent the roast from sticking to the pan.
- Once the meat is tender and thoroughly cooked, transfer it to a warm serving platter, allowing it to rest while you prepare the sauce.
- Strain the drippings in the pan to remove any residual onion, cloves, and bay leaves, ensuring a smooth sauce.
- Measure the strained drippings, adding water if necessary to reach 1 1/2 cups of liquid.
- Return the liquid to the pan and bring it to a gentle boil, gradually whisking in the 7 tablespoons of flour to thicken the sauce to your desired consistency.
- Stir in the sour cream, allowing it to melt into the sauce and infuse it with richness. Adjust the amount of sour cream according to your personal preference.
- Season the sauce with additional salt and pepper to taste, ensuring a well-balanced flavor profile.
- Serve the succulent pot roast with the creamy sauce ladled generously over the top, enhancing every bite with its luxurious texture and savory flavor.
- Optionally, for added depth and variety, layer coarsely chopped celery stalks, peeled and halved potatoes, and peeled carrots cut into thirds on top of the roast during the second hour of cooking. Sprinkle with salt and pepper before covering them well to cook alongside the roast, infusing them with its delicious juices.
- Indulge in the supreme tenderness and rich flavors of this pot roast, savoring each mouthful as a testament to the delightful outcome of culinary experimentation.
Enjoy your Supreme Seven Clove Pot Roast, a dish born out of a delightful mistake that turned into a culinary masterpiece! 🍖🥔🥕
