Recipe ingredients and directions:
4 lb pot roast
salt & pepper
1 clove garlic, crushed
2 lg onions, sliced
1 c sliced celery
2 sliced carrots
1/4 c chopped parsley
2 tsp salt
8 whole peppercorns
1/2 c red wine vinegar
1 c dry red wine
10.5 oz condensed beef broth
1/4 c butter
1/2 cup tomato puree
1 T cornstarch
Sprinkle roast with salt and pepper. Rub with garlic. Place the
roast in a bowl and add onions, celery, carrots, parsley, salt,
peppercorns, vinegar, wine, and broth. Cover and let stand at room
temperature for two hours. Drain and reserve the marinade.
Heat butter in a Dutch oven. Brown the beef on all sides. Add
the marinade and bring to a boil. Simmer for 2 to 2.5 hours.
Remove roast to platter. Skim excess fat. Mix the tomato puree
and cornstarch and stir into pan juices. Stir over low heat until
the sauce bubbles and thickens. Serve sauce with roast.
Category: Beef Veal Recipes