Good Old-fashioned American Pot Roast Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 lbs: Boned bottom round roast,
1/4 lbs: Thinly-sliced mushrooms,
1 tsp: Butter,
1 each: Stalk of celery, cut
3 each: Medium carrots, cut in 3s
6 each: New 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 each: Cloves minced garlic,
2 each: Yellow onions, sliced
1/4 tsp: Fresh-ground black pepper,
1 tbsp: Minced parsley,
Directions:
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. 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.
Source from luhu.jp
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. 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.
Source from luhu.jp