| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Meats, Family |
2 |
Servings |
INGREDIENTS
| 3 |
lb |
Flank or rump roast (4 lbs if has a bone) |
|
|
Worcestershire sauce |
|
|
Olive oil |
|
|
Salt and pepper |
|
|
Onion and garlic salt |
|
|
Margarine (or butter) |
| 1 |
cn |
Beef broth (or consomme) |
| 1 |
cn |
Onion soup |
|
|
Rosemary, to taste |
|
|
Sage, to taste |
|
|
Parsley, to taste |
|
|
Oregano, to taste |
| 2 |
|
Cloves, whole |
| 1/2 |
c |
Burgundy |
| 6 |
|
Carrots, sliced |
| 3 |
|
Potatoes, sliced |
| 4 |
|
Onions, sliced (or whole golf size) |
INSTRUCTIONS
In large Dutch oven, heat woo sauce, olive oil, salts and pepper. Add some
margarine. When oil is hot, sear roast quickly on all sides. Add beef
broth and onion soup, plus seasonings to taste.
Reduce heat to medium, a brisk simmer. (NOT a rolling boil!) Add wine and
cook *covered* 2 hours, or till starts to be tender.
Peel and cut up vegetables, all about the same size slices. Add to roast.
When potatoes are fork tender, remove cloves and serve.
If fluid ever gets lower than half that you started with, add water.
To reheat: Prepare fresh vegetables. Cover pot and bring to simmer. When
warm, take meat out, put in vegetables (with meat on top so it's just
steamed); cook 45 minutes. Might want to add soup instead of water.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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