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POT ROAST Recipe

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This recipe for POT ROAST is from The Reich Family Cookbook, 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 1/2 pounds beef shoulder or cross-rib roast, rolled and tied
1 teaspoon freshly ground black pepper, to taste

3 tablespoons best-quality olive oil
1 to 2 cups Beef Stock
2 cups dry red wine
1 bunch of parsley, chopped fine, plus additional for garnish
1 teaspoon salt
7 whole cloves
2 1/2 cups coarsely chopped yellow onions

2 cups peeled carrot chunks, 1-inch chunks

8 medium-size potatoes, scrubbed and cut into thirds
2 cups canned Italian plum tomatoes, with juice

Directions:
Directions:
1. Preheat oven to 350°F.
2. Rub roast with black pepper. Heat olive oil in a heavy flameproof casserole or Dutch oven and sear roast for several minutes on each side, browning well.
3. Pour in stock and wine and add parsley, 1 teaspoon salt, 1 teaspoon black pepper and the whole cloves. Stir in onions, carrots, potatoes, and tomatoes. Liquid in casserole should just cover vegetables. Add additional Beef Stock if necessary. Bring to a simmer on top of the stove, cover, and bake in center of oven for 2'/4 hours.
4. Uncover and cook longer, until meat is tender, about 11/4 hours, basting frequently.
5. Transfer roast to a deep serving platter and arrange vegetables around it. Spoon a bit of sauce over all and garnish the platter with parsley. Pass additional sauce in a gravy boat.
Number Of Servings:
Number Of Servings:
6

 

 

 

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