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| | Old Fashioned American Pot Roast
Servings:
5 persons
Time to make:
Not Available
Calories per Servings:
Not Available
INGREDIENTS:
- 2 1/2 lb boned bottom round roast
- 1/4 lb thinly sliced mushrooms
- 1 tsp butter
- 1 ea celery stalk, cut
- 3 ea medium carrots, cut in 3s
- 6 ea potatoes, with skins
- 3 tbsp tomato paste
- 1 cup robust red wine
- 1/2 tsp parsley
- 1/2 tsp sage
- 1/2 tsp rosemary
- 1/2 tsp thyme
- 1/2 tsp marjoram
- 1/2 tsp crumbled sweet basil
- 1 cup beef consomme
- 3 cloves minced garlic
- 2 ea yellow onions, sliced
- 1/4 tsp fresh ground black pepper
- 1 tbsp minced parsley
STEP BY STEP:
- Heat your broiler and season the roast with the pepper
- Place the meat on the broiler pan rack and broil about 4 inches from the heat until brown on all sides, about 10 minutes or so
- Reduce the oven temperature to 325 degrees F. Combine the onions, garlic, consomme, wine, tomato paste, and spices in a 4-quart Dutch oven
- Add the beef and bring it to a simmer over moderate heat. Cover tightly and transfer to the oven, and cook for an hour and a half
- Add the potatoes, carrots and celery, and continue baking for another hour, or until the meat is tender
- Slice the meat into quarter-inch thick slices, and arrange them, overlapping slightly, on a heating platter, or a heated serving dish
- Set the potatoes and carrots around the meat; keep warm. Puree the onions, celery and meat juices in an electric blender or food processor
- Add the butter to a heavy 10-inch skillet and set over moderate heat for about 30 seconds
- Add the mushrooms and cook for about 5 minutes, until lightly browned
- Stir in the pureed gravy. Keep warm over low heat until ready to serve. Spoon the sauce over the beef and sprinkle everything with parsley.
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