Mom's Dutch Pot Roast - Draadjesvlees Dutch Beef Roast Recipe
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 This recipe for Mom's Dutch Pot Roast - Draadjesvlees Dutch Beef Roast is from Holt Baptist , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Category: |
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Ingredients: |
Ingredients: 2 to 5 pounds beef roast
1 stick butter
2 onions, chopped
4 cloves garlic, minced
8 tbsp. all-purpose flour
1/2 tsp salt
1/4 tsp ground black pepper
4 tbsp. red wine vinegar
2 tbsp. ketjap manis (this is a sweet soy sauce made by combining 1/4 cup soy sauce, 1/4 cup brown sugar or palm sugar and 1 garlic clove, peeled and diced)
2 tbsp. light soy sauce
3 tsp Dutch spiced mustard, or you can substitute stone ground or German mustard
2 cups beef stock or two beef bullion cubes and 2 cups water
6 bay leaves
6 to 12 cloves
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Directions: |
Directions:Melt the butter in a pan and fry the onion over medium heat for 3 minutes. Add the garlic and stir fry for 30 seconds. Remove with a slotted spoon and place in the slow cooker.
Mix the flour with the salt and pepper in a bowl. Roll the roast in the flour mix, pressing it into the flour, and knock off the excess flour. Fry the meat in the remaining butter until golden brown on both sides (about 4 minutes per side).
Place the meat on top of the onions in the slow cooker pot. Pour the vinegar, ketjap manis, soy sauce and water into the cooker. Add the mustard and stock. Stir well.
Insert 1 or 2 cloves into each bay leaf and place them in the sauce.
Put the lid on the slow cooker and cook on low for at least 5 to 8 hours.
Remove bay leaves. Enjoy! |
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