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Old Fashioned Pot Roast

Western.Chefs's picture
Ingredients
  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
Directions

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: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef
Interest: 
Party
Cook Time: 
225 Minutes
Servings: 
16

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