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Pot Roast of Beef Recipe

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

Contributor:  
Contributor:  

Added: Monday, November 7, 2005

Category:
Category:

Ingredients:  
Ingredients:  
A 5-pound fully-trimmed bottom round of beef, all but an 1/8-inch layer of top fat removed
2 to 3 tablespoons fresh olive oil or peanut oil
2 to 3 cups young red wine such as zinfandel, a good jug red, or Mâcon, or Chianti
1 cup each chopped carrots and onions
Salt and freshly ground pepper
2 to 3 cups beef stock, plus more if needed
1 1/2 cups chopped ripe red unpeeled tomatoes and/or sufficient fresh tomatoes and drained canned Italian plum tomatoes
An herb bouquet [bouquet garni]: 6 parsley sprigs with stems; 6 peppercorns; 3 whole cloves; 4 allspice berries; 1 teaspoon thyme; 2 or 3 large cloves of garlic, smashed; 1 large imported bay leaf – tied together in washed cheesecloth
Salt to taste
2 tablespoons cornstarch blended with 2 tablespoons red wine or dry white vermouth, plus more if needed

Directions:
Directions:
***try to merge this recipe with the roast beef poboy recipe as there is much overlapping.....this is the classic julia child recipe and can be signicantly shortened...see http://www.labellecuisine.com/Archives/beef/Pot%20Roast%20of%20Beef,%20Master%20Recipe%20-%20Julia%20Child.htm ***

Personal Notes:
Personal Notes:
reference: Julia Child

 

 

 

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