roast - Yankee Pot Roast, stovetop versi
Source of Recipe
from Linda
Recipe Link: http://allrecipes.com/Recipe/Stovetop-Yankee-Pot-Roast/Detail.aspx roast - Yankee Pot Roast, stovetop version
1/4 cup olive oil
1, 3 pound beef round tip roast
flour for dredging
3 medium onions, sliced
3 large carrots, peeled and cut into small chunks
3 large stalks celery, diced
4 cloves garlic, minced
3 whole allspice berries
salt and pepper to taste
1 cup dry red wine, ( or equal amount of apple cider,
...white grape juice or cranberry juice)
2, 12 ounce cans beef broth
2 Tablespoons cornstarch dissolved in
...a small amount of water
Heat the oil in a heavy, cast iron pot over medium heat.
Dredge the roast in the flour, shake off the excess, and
brown in the hot oil on all sides.
Stir in the onions, carrots, celery, garlic, and allspice;
cook till lightly browned.
Pour in the red wine and bring to a simmer before pouring
in the beef broth.
Reduce heat to low, cover and cook until the beef is tender,
about 2 to 3 hours.
When the meat has finished cooking, remove to a cutting
board, and allow to rest for 10 minutes.
While beef is resting, thicken the cooking liquid with the
cornstarch.
Slice the beef and serve with the gravy.
Makes 8 - 10 servings.
|
|
member logon
