"The belly rules the mind."--Spanish Proverb

Beef Pot Roast with Brandy Recipe

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This recipe for Beef Pot Roast with Brandy, by , is from Haley Jansen's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Saturday, December 1, 2007


2 T Oil
6 Lb Chuck Roast, boneless
2 Onions, cut into wedges
8 Carrots, cut into chunks
4 Stalks Celery, cut into 3/4" pieces
2 C Brandy
4 C Beef broth
4 t Thyme
2 Bay leaves
4 C Mushrooms, button quartered
12 Potatoes, cut in 1" chunks
2 T Butter
2 T Flour
Salt/pepper to taste

Heat a large skillet with cover over high heat.

Add oil and just as the oil begins to smoke add teh roast to the pan and brown on all sides, seasoning with salt and pepper.

Add the onions, carrots and celery to skillet and stir to coat in oil. Let vegtables cook for 3 minutes.

Add the brandy and teh beef stock and bring mixture to boil, add the thyme and bay leaf, cover.

Reduce heat to simmer and cook for 2 horus,

Add the mushrooms and potatoes and cook for another 45 minutes.

Remove the beef from the pan and let it rest on cutting board tented with foil.

With a slotted spoon remove the vegtables and place in a serving bowl.

Increase the heat and reduce the sauce to desired consistency, if you want a thicker gravy cook 1 tablespoon butter & flour together in a small saucepan.

Pour the liquid from the skillet into saucepan and whisk vigorously,

Slice the roast and serve with vegtables.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
20 minutes 3hour and 30 minutes
Personal Notes:
Personal Notes:
The alcohol evaporates in cooking leaving only the flavor. This has to be adjusted for your use.




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