Old Fashioned Pot Roast

Western.Chefs's picture

Sep. 16, 2011


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: Medium
Cook Time: 225 Minutes
Ready In: 225 Minutes
Servings: 16

Nutrition Facts

Serving size

Calories 405Calories from Fat 163

 % Daily Value*

Total Fat 18 g27.7%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 523 mg21.79%

Total Carbohydrates 17 g5.7%

Dietary Fiber 2 g8%

Sugars 4 g

Protein 27 g54%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet