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Pot Roast of the Stars




Source of Recipe


Internet


List of Ingredients




Use Chuck top blade roast (3 lb.), chuck shoulder boneless (4-5 lb.), or Bottom round rump roast (5-6 lb.)

Melt some (2 Tbs.) fat trimmings and brown meat on all sides.
Slice two onions very thin.
Dice 2-3 celery stalks very small.
Remove meat from pan add onions and celery and sauté 10-15 min. till clear. Add butter if needed. Then add:
1 cup water
¼ cup Vinegar
1 cup red wine (Pinot Noir or Merlot preferred)
¼ cup light brown sugar
Add following spices:
1 Tbs salt
Fresh ground pepper
2 bay leaves
a few whole peppercorns
2 cloves garlic
½ tsp thyme


Recipe



Return meat and any juices and cover tightly. Reduce heat to very low and simmer on small burner for 1 hour, turning every 20 minutes. You may have to turn off heat to keep temperature down. You do not want to see any bubbles in liquid. Keep temprature at about 175 F.

Crumble 12-14 Nabisco Ginger snaps very fine (Cuisinart) and whisk into them 1 cup of beef broth. Remove meat and whisk in ginger snap mixture and ¾ cup more water. Return meat and juices and simmer very low, as before, for 1 + hours turning every 20 minutes. Check internal temperature. Do not exceed 150 F. Cool meat in juice. Remove and slice. Let slices stand in gravy till needed. Heat gently and serve.