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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Beef pot roast Recipe

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This recipe for Beef pot roast is from Our 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:  
3-4 lb beef chuck roast
2 onions, halved, sliced 1" thick
6 carrots, cut to 2" pieces
2 celery stalks, cut to 2" pieces
6 toes garlic smashed, rough chopped
Thyme (to taste)
Beef stock
1c red wine

Directions:
Directions:
Season roast with salt and pepper.

In Dutch oven, on high heat caramelize onion and garlic, remove. Caramelize carrot, remove. Sear beef all sides, 1 minute per side, remove. Deglaze with red wine.

Add onion, garlic, carrots, celery. Add beef on top. Put thyme sprigs around edges. Add beef stock until roast is half covered. Simmer, tightly sealed 3-4 hours or until fork tender.

Oven: If cooking in the oven, bring to a simmer first on the stovetop, then put in the oven, start the temp at 350°F for 15 minutes, then drop it to 250°F for the next hour, and then to 225°F after that.

Personal Notes:
Personal Notes:
I used simmer method and a pretty well marbled piece of meat.

 

 

 

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