Hungarian Ragôut Pot Roast

A hearty comfort dish for any autumn or winter meal.

Yield: Serves 8

Ingredients:

• 1/4 cup flour
• 4 T Two Snooty Chefs® Hungarian Ragôut Seasoning Blend
• 1/4 C cooking oil
• 4 lbs beef top or bottom round
• 4 C cold beef stock
• 2 bay leaves
• Kosher salt & Two Snooty Chefs® Tellicherry peppercorns (cracked or ground)

Procedure

1. Mix flour and Hungarian Ragout Seasoning Blend.
2. Dredge beef in flour mixture.
3. Heat oil in large pot and sear beef on all sides.
4. Remove beef, add any leftover flour to oil and stir until smooth.
5. Place beef back into pot.
6. Add bay leaves.
7. Optional: Add vegetables such as carrots, turnips, parsnips, Brussels spouts and red potatoes.
8. Cover and simmer 2/12 to 3 hours until tender. (Or add to your Instant Pot to significantly reduce cooking times).
9. Remove pot roast from pot and keep warm.
10. Reduce beef stock by continuing to cook until desired thickness is achieved, and skim off fat.
11. Adjust seasonings if needed with kosher salt and Tellicherry peppercorns.

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