MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Ultimate Pot Roast
Categories: Beef, Vegetables, Potatoes, Herbs
Yield: 8 Servings
4 lb Boneless chuck-eye roast
2 ts Pepper
2 ts Salt; divided
2 tb Canola oil
2 md Onions; in 1" pieces
2 Celery ribs; chopped
3 cl Garlic; minced
1 tb Tomato paste
1 tb Fresh thyme; minced -OR-
1 ts Dried thyme
2 Bay leaves
1 c Dry red wine
2 c Beef broth
1 lb Small red potatoes;
- quartered
4 md Parsnips; peeled,
- in 2" pieces
6 md Carrots; in 2" pieces
1 tb Red wine vinegar
2 tb Fresh parsley; minced
Salt & pepper
Set oven @ 325 F/165 C.
Pat roast dry with a paper towel; tie at 2" intervals with kitchen
string. Sprinkle roast with pepper and 1-1/2 ts salt. In a Dutch
oven, heat oil over medium-high heat. Brown roast on all sides.
Remove from pan.
Add onions, celery, and 1/2 ts salt to the same pan; cook and stir
over medium heat 8 to 10 minutes or until onions are browned. Add
garlic, tomato paste, thyme, and bay leaves; cook and stir 1 minute
longer.
Add wine, stirring to loosen browned bits from pan; stir in broth.
Return roast to pan. Arrange potatoes, parsnips, and carrots around
roast; bring to a boil. Bake, covered, until meat is fork-tender,
2 to 2-1/2 hours.
Remove roast and vegetables from pan; keep warm. Discard bay
leaves; skim fat from cooking juices. On stovetop, bring juices to
a boil; cook until liquid is reduced by half (about 1-1/2 cups),
10 to 12 minutes. Stir in vinegar and parsley; season with salt and
pepper to taste.
Remove string from roast. Serve with vegetables and sauce.
Taste of Home Test Kitchen
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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