| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Beef |
6 |
Servings |
INGREDIENTS
| 1 |
|
3-3 1/2 lb pot roast – rump or eye of round |
| 3 |
tb |
Olive oil |
| 2 |
|
White onions; chopped |
| 4 |
|
Cloves garlic; crushed |
| 2 |
|
Stalks celery; chopped |
| 2 |
|
Carrot; chopped |
| 8 |
|
Plum tomatoes; chopped |
| 1/4 |
ts |
Worcestershire sauce |
| 3/4 |
c |
Red wine |
| 1 |
c |
Beef stock |
| 1/8 |
ts |
Sugar |
|
|
Freshly ground black pepper |
|
|
Salt |
INSTRUCTIONS
Brush the meat with 1 tablespoon of the olive oil, place the meat in a
large skillet or Dutch oven, and brown on all sides over high heat. Remove
the meat.
Reduce the heat and saute the onions, garlic, celery and carrots in the
remaining 2 tablespoons of olive oil until soft. Add the rest of the
ingredients, replace the meat, cover, and simmer for 2 1/2 to 3 hours, or
until the meat is very tender. During cooking, turn the meat several times
and baste.
Remove the meat and defat the pan juices. Puree the vegetables in the
juices and serve as a sauce with the sliced meat.
Posted to EAT-L Digest 22 Jul 96
Date: Tue, 23 Jul 1996 10:03:53 -0400
From: Cheryl Constantine <Nickaduck@AOL.COM>
A Message from our Provider:
“If you’re too open minded, your brains will fall out”