Shelly's Recipe

POT ROAST SUPREME

Category: Roasts/Tenderloin - Beef

3 lb boneless chuck or bottom round roast
3 medium onions, sliced
4 clove garlic, minced
2 cups beef broth
3 cups water
3 tbsp soy sauce
1 bay leaf
1/2 tsp dill weed
2 tbsp fresh Italian parsley, chopped
1 tbsp olive oil
Salt and pepper, to taste

In a saucepan, heat oil. Add meat and brown on all sides. Remove and set aside. Remove all but 1 tbsp drippings; add onions and garlic. Saute until onions are limp and lightly golden. Add remaining ingredients and return meat to pan. Bring to a boil. Cover and simmer at least 1 hour. Remove meat and bay leaf from pan and set aside. Carefully pour liquid into a food processor and pulse until smooth. Return liquid and meat to saucepan. Return to a boil and reduce heat. Cover and simmer for 1 hour. Remove lid; simmer an additional 1/2 hour. Remove meat from pan to allow to rest before slicing. Serve sauce over sliced meat.