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Martini Pot Roast

Natural.Foodie's picture
Ingredients
  Corn oil 1 Teaspoon
  All purpose flour 1⁄2 Cup (8 tbs)
  Pepper white 1 Teaspoon
  Pot roast 3 Pound, pounded
  Dry vermouth 1 1⁄2 Cup (24 tbs)
  Beef stock 3 Cup (48 tbs)
  Juniper berries 2 Tablespoon, dried
  Dried basil 1⁄2 Teaspoon, crushed
  Dried marjoram 1⁄2 Teaspoon, crushed
  Dried thyme 1⁄2 Teaspoon, crushed
  Bay leaves 2
  Potatoes 4 Small, peeled
  Onions 4
  Carrots 4
Directions

GETTING READY
1) In a paper bag, mix flour and white pepper.
2) To this, add the pot roast and shake well to coat with the flour mixture.

MAKING
3) In a large heavy iron skillet, heat the corn oil, until the pan is very hot.
4) In the hot skillet, put the floured roast.
5) Over medium heat, brown, turning frequently, for 1 1/2 hours, or until the roast turns dark, burned-looking brown.
6) To this, add 1/2 cup of the vermouth.
7) Simmer until the vermouth cooks and dissolves.
8) Now, turn the pot roast over.
9) To this, add another 1/2 cup of vermouth and simmer until dry. Repeat this once more.
10) In a bowl, combine the beef stock, juniper berries, basil, marjoram, thyme and bay leaves. Mix thoroughly.
11) Over the pot roast in the skillet, pour the beef stock mixture.
12) Simmer, covered, for 1 1/2 hours.
13) To this, gradually add the potatoes, onions and carrots, and cook till soft.

SERVING
14) This pot roast tastes excellent with egg noodles. Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Beef
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
180 Minutes
Ready In: 
195 Minutes
Servings: 
4

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