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Old Fashioned Pot Roast

Western.Chefs's picture
  Beef bottom round 4 Pound
  Dry red wine 4 Cup (64 tbs)
  Grated hashish 1 Teaspoon
  Oil 1⁄4 Cup (4 tbs)
  Onion 1 Medium, sliced
  Carrots 3 Medium, diced
  Celery stalks 2 Large, diced
  Leek 1 , diced
  Sliced mushrooms 1⁄4 Cup (4 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Dried basil 1⁄4 Teaspoon
  Bay leaf 1
  Tomatoes 3 , diced
  Tomato puree 20 Ounce (1 Can, No.2 Size)
  Garlic 2 Clove (10 gm), crushed
  Sweet paprika 1 Tablespoon
  Celery salt 1 Tablespoon
  Pot 1 1⁄2 Teaspoon, crushed
  Stock 1 1⁄2 Quart
  Salt To Taste
  Pepper To Taste

Marinate meat in wine with hash about 6 hours.
Turn several times.
Remove and set marinade aside.
Tie meat securely with string.
Wipe dry.
Season with salt and pepper.
Heat oil in heavy braising pot until smoking.
Brown meat on all sides.
Add onion, carrots, celery, leek and mushrooms.
Saute vegetables until brown.
Add flour and brown again.
Mix well.
Add marinade, basil, bay leaf, tomatoes, puree, garlic, paprika, celery salt, 1/2 the pot and stock.
Bring to boil.
Skim off foam and excess fat.
Cover tightly.
Bake in 375° oven 2 1/2 hours until meat is well done.
Add remaining pot for the last half-hour.
Remove from oven.
Strain sauce.
Serve meat sliced.
Good with hashed potatoes.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
225 Minutes

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Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 405 Calories from Fat 163

% Daily Value*

Total Fat 18 g28%

Saturated Fat 5.9 g29.7%

Trans Fat 0 g

Cholesterol 71.2 mg23.7%

Sodium 523.9 mg21.8%

Total Carbohydrates 17 g5.7%

Dietary Fiber 2 g8%

Sugars 4.7 g

Protein 27 g54%

Vitamin A 50.5% Vitamin C 17.1%

Calcium 4.5% Iron 20%

*Based on a 2000 Calorie diet

Old Fashioned Pot Roast Recipe