Ingredients: |
Ingredients: 1/4 c flour
1 Tbsp dried mustard
salt and pepper, to taste
3 Tbsp oil
3 1/2 to 4 lb boneless chuck roast, tied with string
1 Spanish onion, chopped
1 bottle red wine
1 quart chicken stock
2 Tbsp tomato paste
1 Tbsp brown sugar
VEGETABLES
10 carrots, halved lengthwise
3 red onions, quartered
4 parsnips, halved lengthwise
2 turnips, quartered
1 c water
oil
salt and pepper to taste
1 large butternut squash, peeled, seeded, and cut into 3 inch pieces.
1/4 c chopped fresh parsley (optional)
mashed potatoes
|
Directions: |
Directions:Preheat the oven to 350º. On a plate, combine the flour, mustard, salt and pepper. Sift this mixture with your fingers just to mix. Roll the beef in the mixture to coat it all over. In the large flameproof casserole, heat the 2 tablespoons of oil and brown the meat on all sides, turning it often. Transfer the meat to a platter and set it aside. Without wiping out the casserole, heat the remaining 1 Tbsp oil. Cook the onion over med heat, stirring often, for 10 minutes. Pour the wine into the pan and scrape the bottom to release all the sediment. Add the stock, tomato paste and brown sugar. Bring to a boil and return the meat to the pan. Cover the pot and place in oven. Cook for 3 hours until it is very tender and a fork inserted into the center slides out without any resistance.
VEGETABLES
In a roasting pan, arrange the carrots, onions, parsnips and turnips. Add enough water to make a thin layer on the bottom of the pan. Sprinkle the vegetables with oil, salt and pepper. Cover the pan with foil, shiny side down and place in same oven with the meat. Roast for 1 hour. Remove the foil and roast for 30 minutes more. When the meat has cooked for 3 hours, add the squash to the meat. Add the cooked vegetables and any liquid in the pan to the meat. Make sure the squash is submerged in the liquid. Return the pan to the oven and roast, uncovered, for 40 minutes or until the squash is tender, basting the meat and vegetables with the cooking juices once or twice. Remove the meat from the pan, discard any strings and cut off any fat. Cut the meat where it breaks naturally, each piece about 4 inches. Arrange the meat and vegetables on a large platter, spoon the cooking juices on top, and sprinkle with parsley. Serve at once with mashed potatoes. |
This recipe for Yankee Pot Roast with Caramelized Vegetables is from