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Pot Roast with Spicy Wine Sauce
5 lb Beef round heel or round
2 tb Cooking fat
1/2 c Onion; chopped
1 pk Brown gravy mix
1 c Water; for gravy mix
1/2 c Light cream
1/4 c Catsup
1/2 c Dry red wine
2 ts Dijon mustard
1 ts Worcestershire sauce
1/8 ts Garlic powder
Noodles; hot cooked
In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings.
Cook onion in drippings remaining in pan until soft but not browned; stir often.
Add remaining ingredients except noodles; mix well.
Return meat to plan. Cover and simmer for 3 to 3 1/2 hours, or until done. (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly throughout.
When meat is done, remove to a platter and keep warm.
Skim off any excess fat. Taste sauce and correct seasoning, if necessary, with salt and pepper.
If sauce is too thin, mix 2 tablespoons flour in 1/3 cup cold water. Add mixture slowly to sauce. Bring to a boil, stirring constantly, cnad cook unitl thickened, about 3 minutes.
If sauce needs only a little thickening, summer, uncovered, for a few minutes.
Slice meat and serve with sauce and hot noodles.