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Garlic Sage Marinated Beef Pot Roast




Source of Recipe


Internet


Recipe Link: http://members.cox.net

List of Ingredients




One 2 to 2 1/2 pound boneless beef chuck pot roast
3/4 cup of dry red wine or tomato juice
2 tablespoons of tomato paste
1 tablespoon of snipped fresh sage or 1/2 teaspoon of ground sage
10 cloves garlic, halved
2 teaspoons of instant beef bouillon granules
1/4 teaspoon of pepper
1 tablespoon of cooking oil
1 1/4 pounds of tiny new potatoes or 4 medium potatoes
4 medium carrots, cut into 2 inch pieces
2 small onions, cut into wedges
2 stalks celery, bias sliced into 1 inch pieces
1/2 cup of cold water
1/4 cup of all purpose flour
Salt
Pepper



Recipe



Trim the fat from the meat.
Place the meat in a plastic bag and set the bag into a shallow dish.
For marinade, in a small bowl, combine the wine or tomato juice, tomato paste, sage, garlic, bouillon granules, and 1/4 teaspoon of pepper.
Pour over the meat, and seal the bag.
Marinate in the refrigerator for 6 to 24 hours, turning the bag occasionally.
Drain the meat, reserving the marinade.
In a Dutch oven brown the meat on both sides in hot oil.
Drain the fat. Pour the marinade over the meat.
Bring to boiling, and reduce the heat.
Cover and simmer for 1 hour.
Remove a narrow strip of peel from around center of each potato. Or peel and quarter each medium potato.
Add the potatoes, carrots, onions, and celery to the meat.
Cover and simmer for 45 to 60 minutes or til the meat and vegetables are tender, adding some water if necessary.
Transfer the meat and vegetables to a platter.
Cover and keep warm while preparing gravy.
For the gravy, measure the pan juices, skim fat.
If necessary, add water to equal 1 3/4 cups liquid, return to Dutch oven.
Combine the 1/2 cup of water and flour, stir into juices.
Cook and stir till thickened and bubbly.
Cook and stir for 1 minute more.
Season to taste with salt and pepper.
Serve the gravy with meat and vegetables.
YIELD: 8 Servings