| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
French |
Pot roast, Meats |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Beef roast |
| 1/2 |
ts |
Crushed red pepper |
| 4 |
|
Cloves garlic, crushed |
| 1/2 |
ts |
Cumin |
| 4 |
ts |
French mustard |
| 3/4 |
ts |
Tumeric |
| 1 1/4 |
ts |
Ginger |
| 1 |
ts |
Rosemary |
| 1 |
ts |
Lemon pulp |
| 1 1/2 |
tb |
Sugar |
| 1 |
ts |
Salt (or Beau Monde) |
| 3 |
tb |
Poppy seeds |
| 1/2 |
c |
Cider vinegar |
| 1/3 |
c |
Tomato puree |
| 3 |
|
Bay leaves |
| 2 |
|
Cloves |
| 2 |
|
Onions, chopped |
INSTRUCTIONS
This is the roast with soul!! Place the crushed red pepper, garlic,
cumin, mustard, tumeric, ginger, rosemary, lemon pulp, sugar, salt (or Beau
Monde), poppy seeds and vinegar in blender. Blend about 30 seconds. Put
beef roast in large bowl and pour blended herbs and spices over meat; let
marinate for at least 6 hours in refrigerator (covered). Heat oil in
skillet; add cloves and bay leaves and fry them for about 4 minutes. Add
onions and fry until soft. Turn off heat anad let oil become lukewarm. Add
meat and simmer for about an hour. Pour on tomato puree and increase heat;
cook until meat is tender. This is a great recipe to mix together
(everything) and pour over a roast in the crock pot; let cook for about 6-8
hours on LOW.
Enjoy!!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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