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Pot Roast of Beef Recipe

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This recipe for Pot Roast of Beef is from Chef Anna's 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:  
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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