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Good Old-Fashioned American Pot Roast
2 1/2 pounds boned bottom round roast
1/4 pound thinly-sliced mushrooms
1 teaspoon butter
1 stalk celery -- cut
3 medium carrots -- cut in 3s
6 new potatoes -- with skins
3 tablespoons tomato paste
1 cup robust red wine
1/2 teaspoon parsley
1/2 teaspoon sage
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon crumbled sweet basil
1 cup beef consommé
3 cloves minced garlic
2 yellow onions -- sliced
1/4 teaspoon fresh-ground black pepper
1 tablespoon minced parsley
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 325F. Combine the onions, garlic, consommé, 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 gravy. Keep warm over low heat until ready to serve. Spoon the sauce over the beef and sprinkle everything with parsley.