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Pot Roast of Beef Recipe

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This recipe for Pot Roast of Beef is from FOOD ART, 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:  
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:
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Personal Notes:
Personal Notes:
reference: Julia Child

 

 

 

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