Good Old-Fashioned American Pot Roast Recipe




Good Old-Fashioned American Pot Roast Ingredients

2 1/2 lb boned bottom round roast
1/4 lb thinly-sliced mushrooms
1 tsp butter
1 each stalk of celery, cut
3 each medium carrots, cut in 3s
6 each new potatoes, with skins
3 tbsp tomato paste
1 cup robust red wine
1/2 tsp parsley
1/2 tsp sage
1/2 tsp rosemary
1/2 tsp thyme
1/2 tsp marjoram
1/2 tsp crumbled sweet basil
1 cup beef consomme
3 each cloves minced garlic
2 each yellow onions, sliced
1/4 tsp fresh-ground black pepper
1 tbsp minced parsley

A Recipe for
Good Old-Fashioned American Pot Roast

 

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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.


This is a recipe for Good Old-Fashioned American Pot Roast from the recipe cookbook of Recipes-to-go (Meat)


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Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.




Good Old-Fashioned American Pot Roast

But when the time comes that a man has had his dinner, then the true man comes to the surface.

Mark Twain






Good Old-Fashioned American Pot Roast Directions

Heat your broiler and season the roast with the pepper. Place the
meat on the broiler pan rack and broil about 4 inches from the heat
until brown on all sides - about 10 minutes or so. Reduce the oven
temperature to 325 degrees. Combine the onions, garlic, consomme,
wine, tomato paste, and spices in a 4-quart Dutch oven. Add the beef
and bring it to a simmer over moderate heat. Cover tightly and
transfer to the oven, and cook for an hour and a half.
Add the potatoes, carrots and celery, and continue baking for another
hour, or until the meat is tender. Slice the meat into quarter-inch
thick slices, and arrange them, overlapping slightly, on a heating
platter, or a heated serving dish. Set the potatoes and carrots
around the meat; keep warm. Puree the onions, celery and meat
juices in an electric blender or food processor. Add the butter to a
heavy 10-inch skillet and set over moderate heat for about 30
seconds. Add the mushrooms and cook for about 5 minutes, until
lightly browned. Stir in the pureed gravy. Keep warm over low heat
until ready to serve. Spoon the sauce over the beef and sprinkle
everything with parsley.

Serves: 5

 

 

 

 

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