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Pot Roast of Beef Recipe

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


Added: Monday, September 1, 2008


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


Personal Notes:
Personal Notes:
reference: Julia Child




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