| 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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