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    New England Style Pot Roast


    Source of Recipe


    Internet

    List of Ingredients




    1 medium onion, chopped
    3 garlic cloves, chopped
    3/4 lbs. carrots, sliced
    1/2 lb. turnips, peeled and sliced
    1/2 lb. parsnips, peeled and sliced
    6 oz. mushrooms, sliced
    3-inch sliced piece of ginger, minced
    28 oz. can whole tomatoes
    3 lb. boneless beef chuck roast
    2 tbsp. olive oil
    3/4 cup Tawney Port
    3/4 cup dry red wine
    2 cups beef or vegetable broth
    2 tbsp. Worcestershire sauce
    1 tbsp. brown sugar
    3 bay leaves
    1 tsp. oregano
    1 tsp. thyme
    3 tbsp. cornstarch
    3 tbsp. water

    Recipe



    Drain and chop tomatoes. Pat meat dry and season with salt and pepper.

    Brown roast in heavy kettle. Transfer roast to a platter.

    In kettle, add onions, cook till golden. Add garlic, cook 1 minute.

    Add Port and wine, scraping the brown bits up. Stir in broth, Worcestershire sauce, brown sugar, ginger, tomatoes and spices. Bring to a boil, add meat and veggies. Bring heat down to simmer and simmer covered for 3 hours. Turn roast after 1 1/2 hours.

    Transfer the roast to platter, let stand for 10 minutes.

    In a small bowl, combine the cornstarch and water, stir in to the sauce to thicken. Cut roast into 1/2-inch slices and arrange on a platter, spoon veggies around and sauce over.

    Servings: 4-6

 

 

 


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