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Pocket roast

By Drick



  • Pocket Roast
  • Pocket Roast, Photo 2
Recipe type: Main Dish
Number of serving: 5 servings
Preparation time: 15 minutes
Cook time: 35 minutes
Ready in: 50 minutes
Difficulty: Very Easy

Ingredients:

- 4 to 5 pound top round, sirloin or good boneless beef roast
- 2 tablespoons unsalted butter, margarine or oil
- 1/2 cup sliced scallions (green onions)
- 1/4 cup finely chopped onions
- 1/4 cup finely chopped green bell pepper
- 1/4 cup finely chopped celery
- 2 garlic pods, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed thyme
- 1/2 teaspoon cayenne
- 1/4 teaspoon chili powder
- 1/4 teaspoon crushed basil
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves

Preparation:

Step 1: Add the butter or oil to a skillet, heat and sauté the vegetable just a little to soften. Stir in the seasonings and remove from heat.

Step 2: Place the roast in a large roasting pan fat side up. Using a sharp butcher's knife, make a dozen or so slits downwards into the meat and to about 1/2-inch from the bottom. Do not cut all the way through.

Step 3: Use a small spoon to fill each pocket with the sautéed vegetable mixture. Rub the remaining mixture over the top of the roast.

Step 4: Bake uncovered in a 300 degree F. oven for about 3 hours for medium doneness or until a meat thermometer registers 160 degrees F or cook to 140 for a rarer roast.

Step 5: Remove from oven, rest for about 10 minutes and serve with the pan drippings or use the liquid to make a thin gravy.


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