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Grandma's Beef Pot Roast Recipe

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This recipe for Grandma's Beef Pot Roast is from Eat Me, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3-4 lb rump roast
2 T EVOO
1 onion
4 cloves garlic
2 beef bouillon cubes
1 cup tomato juice
1 cup claret
1/2 cup chopped celery leaves
2 t chopped parsley
6 whole cloves
2 bay leaves
1 1/2 tsp salt
1 tsp accent
1/2 tsp paprika
1/4 tsp pepper
Directions:
Directions:
Heat in heavy saucepan over medium heat 2 T olive oil. Add and cook until onion is transparent, 1 cup of coarsely chopped onion and 4 cloves of garlic, minced.

With slotted spoon remove onion to small dish. Put meat into pot and brown on all sides. Dissolve 2 beef bouillon cubes in 1 cup hot tomato juice. When meat is brown, return onion to sauce pot. Add the tomato bouillon and 1 cup claret, 1/2 cup chopped celery leaves, 2 t chopped parsley, 6 whole cloves, 2 bay leaves and a mixture of 1 1/2 tsp salt, 1 tsp accent, 1/2 tsp paprika, 1/4 tsp pepper.

Bring liquid just to boiling, stirring and scraping the bottom of the pot to loosen all drippings. Reduce heat, cover and simmer 2 1/2-3 hours or until meat is tender. Add hot water or wine if necessary during cooking.
Personal Notes:
Personal Notes:
There is not a grandmother in my family that would have used claret in a recipe. I have no clue whose Grandma made this, but it sounds like vintage Julia Child.

 

 

 

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