Old Fashioned Pot Poast
List of Ingredients
3 to 4 lb chuck, shoulder, round, blade, or rump roast of beef
Flour for dredging, seasoned with salt and pepper
2 Tbs (30 ml) vegetable oil or butter
4 carrots, cut into 1 inch (2.5 cm) pieces
4 celery stalks, cut into 1 inch (2.5 cm) pieces
2 turnips, peeled and cut into 1 inch (2.5 cm) dice
6 to 8 whole cloves of garlic
1 onion, peeled and stuck with 3 cloves
2 bay leaves
A sprig of fresh thyme and/or rosemary
2 cups (500 ml) boiling beef stock or water
OR
1 cup (250 ml) boiling beef stock or water
and 1 cup (250 ml) red wine
1 Tbs (15 ml) Worcestershire sauce
Salt and freshly ground pepper to taste
20 to 30 whole button or shitake mushrooms
20 to 30 cherry tomatoes
Recipe
Dredge the roast liberally with the seasoned flour. Heat the oil in a large, heavy roasting pan over high heat and brown the meat on all sides. Reduce the heat and add the remaining ingredients except for the mushrooms and tomatoes. Cover tightly and simmer over low heat for 2 1/2 to 3 hours, or until the meat is tender, turning the meat occasionally and adding more liquid if necessary. The roast can also be cooked in a 300F (150C) oven rather than on the stove top. Add the the onion, bay leaves, and sprigs of herbs. Serve the roast in thick slices with the vegetables on the side and ladle the pot liquid over all. Serves 6 to 8.
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