| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dutch | Meat | 6 | Servings |
INGREDIENTS
| 1 | 4-lb boneless chuck roast | |
| 1 | tb | Peanut or corn oil |
| 1 | lg | Onion; chopped roughly |
| 4 | Carrots cut in 2-inch pieces | |
| 4 | Ribs celery; chopped | |
| 1 | Clove (large) garlic; chopped | |
| 2 | c | Dry red wine |
| 1 | c | Beef broth |
| 1 | Bay leaf | |
| 4 | Sprigs parsley | |
| 2 | Cloves | |
| 2 | White turnips; quartered | |
| 1 | tb | Butter |
| 1/4 | lb | Fresh mushrooms |
INSTRUCTIONS
Sprinkle roast with salt & pepper. Brown in oil in dutch oven for 15-20 minutes, turning often. Add chopped onion, half of carrots & celery, garlic, and stir briefly. Add wine, broth, bay leaf, thyme, parsley and cloves. Stir. Cover and bake at 400 for 1-1/2 hours. Reduce heat to 350 and bake another 30 minutes. Meanwhile, combine small onions, remaining carrots & celery in kettle of cold water to cover. Bring to boil. Simmer 2 minutes, drain. Heat butter in skillet & saute parboiled vegetables with mushrooms until golden. Remove roast from oven. Strain cooking liquid. Return meat, vegetables and strained sauce to pot. Bake another 30 minutes. RED WINE MAKES THIS A DELICIOUS WINTERY NIGHT SPECIALTY. From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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