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French-Style Beef Roast

Ingredients
  Boneless beef chuck/Rolled rump roast 3 Pound
  Salt 1 Teaspoon
  Dried thyme leaves 1 Teaspoon
  Bay leaf 1
  Garlic 1 Clove (5 gm)
  Whole cloves 6
  Peppercorns 5
  Water 4 Cup (64 tbs)
  Carrots 4 Medium
  Onions 2 Medium
  Turnips 2 Medium
  Celery stalks 2 Medium
Directions

Place beef, salt, thyme, bay leaf, garlic, cloves and peppercorns in 4-quart Dutch oven; add water.
Heat to boiling; reduce heat.
Cover and simmer 2 1/2 hours.
Add remaining ingredients.
Cover and simmer until beef and vegetables are tender, about 30 minutes.
Remove beef; cut into 1/4-inch slices.
Serve vegetables with beef.
Strain broth; serve with beef and vegetables.
â–¡ Pressure Cooker Directions: Decrease water to 2 cups.
Place beef, salt, thyme, bay leaf, garlic, cloves and peppercorns in 6-quart pressure cooker; add water.
Following manufacturer's directions, cover and cook at 15 pounds pressure 1 hour.
Cool 5 minutes; reduce pressure.
Add remaining ingredients.
Cover and cook at 15 pounds pressure 8 minutes.
Cool 5 minutes; reduce pressure.
Remove beef; cut into 1/4-inch slices.
Serve vegetables with beef.
Strain broth; serve with beef and vegetables.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Side Dish
Ingredient: 
Beef
Interest: 
Party

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