Armenian Pot Roast

INGREDIENTS for 4-6 servings:

  • 3-3-1/2 lbs bottom round roast or 1/2 leg of lamb
  • 3 cloves garlic, cut lengthwise into quarters
  • 2 T oil
  • 1/2 C water
  • 1/2 C wine or wine vinegar
  • 1/2 tsp freshly ground black pepper
  • 1 tsp salt

1 With a sharp knife, cut gashes on all sides of roast and stuff them with the garlic slices. Brown roast on all sides in hot oil in large pot or Dutch oven. Remove meat. Reduce heat. Add water and cook and stir, scraping bits loose from pan. Add wine or vinegar, black pepper and salt. Bring to boil. Return meat to pot and simmer 2 hours or until tender. To serve, slice across the grain. Degrease liquid and use as gravy, either au jus or thickened with flour.

2 Note: Armenian cooks use cooked meat juice to make bulghour pilaf. Add enough water to make 2 C liquid. Add 1 C coarse bulghour and simmer, covered, 15 minutes. Serve with the roast.

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