5 pounds beef sirloin roast 1/4 cup all-purpose flour 1 teaspoon salt 1/4 teaspoon ground black pepper 3 tablesoons vegetable oil 3/4 cup water 1 beef bouillon, crushed 1 teaspoon crushed dried thyme 6 medium potatoes, peeled and halved 1 pound leeks, thoroughly washed and cut into 2-inch pieces
Dust a beef sirloin roast with a mixtureof flour, salt and pepper. Reserve any excess. Brown the roastin a saucepan in oil; drain. Add water to the roast along withbeef bouillon cube and thyme. Cook, tightly covered, over lowheat 2 to 2 1/2 hours, or until almost tender.
Add potatoes to the roast and cook covered40 minutes. Add leeks and cook 20 minutes, or until the vegetablesare tender.
Remove to a platter. Stir the remainingflour mixture into the pan juices and cook until thickened, stirringconstantly, about 3 to 5 minutes.
Makes 10 servings.
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