"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pot Roast Recipe

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This recipe for Pot Roast, by , is from Cooking Around The World, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, July 8, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/4 C. olive oil
2 lb. beef roast, cut in half
3 carrots, cut into large pieces
3 celery ribs, cut into large pieces
1 large onion, cut into large pieces
2 large potatoes, peeled and quartered
1/4 C. whole garlic
2 large tomatoes, chopped
2-3 C. low-sodium beef broth
1 t. fresh thyme
salt and pepper to taste

Directions:
Directions:
In a large braising pan on medium-high heat, add oil. Add the beef roasts and brown on all sides. Remove the roasts from the pan and set aside.

Add carrots, celery, onion, potatoes and garlic to the pan and saute until lightly brown, then remove the vegetables from the pan and set aside.

Return the beef roasts to the pan, add tomatoes, beef stock and thyme, cover and cook on low heat for one hour. Add reserved vegetables and cook an additional 30 minutes (add a little more broth if needed). Remove from heat and let rest, covered, for 20 minutes. Season to taste and serve.

 

 

 

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