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Beef- Yankee Pot Roast

Source of Recipe

South Bend Tribune 2/18/02


List of Ingredients



3 pounds beef rump roast, cut into roughly 1-inch-by-4-inch chunks
Vegetable oil
1 carrot, diced
1/2 onion, chopped
1 stick celery, diced
1 tablespoon butter
2 tablespoons tomato paste
1 cup veal stock, or beef bouillon
1 bay leaf
Pinch thyme
2 tablespoons Madeira wine or sherry, optional
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Sprigs of thyme, optional garnish




Recipe

Preheat oven to 350 degrees.

In an ovenproof baking dish or Dutch oven with lid, brown roast on all sides in oil. Remove beef from pan; add carrot, onion and celery and cook in butter until caramelized, about 5 minutes; add tomato paste and cook until caramelized. Add stock, bay leaf and thyme; simmer for about 10 minutes.

Return meat to pot and cover. Braise in oven at 350 degrees until tender, 45 to 50 minutes.

Remove roast. Skim fat off juices; heat juices to reduce slightly; add wine, salt and pepper.

Serve pot roast with juices. Garnish with sprigs of thyme, if desired. Serves 6.