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Pot Roasted Beef
Contributed by: Melinda
1 3-4 lb 7 bone chuck roast
Flour for dusting meat
Olive oil
1 stalk celery, chopped
1 large onion, chopped
1 medium turnip, chopped
3 - 4 garlic cloves, chopped
1 tbl Worcestershire sauce or to taste (can be omitted)
3 cups fresh tomatoes, chopped or use Muir Glen Organic crushed tomatoes
Red wine (stock or broth may be substituted)
2-3 sprigs fresh thyme or other strong herb (Optional)
- Pre heat oven to 300.
- Dust meat with flour and brown on all sides over medium high heat in a large pot with metal handles.
- Halfway through browning, add celery, onion and garlic.
- When completely browned, add tomatoes and enough wine to come up about 1/2 to 1 inch on sides of roast.
- Add herb if using, pressing down into the wine & tomatoes.
- Heat to simmer. (This is not boiling. The water will be barely moving and there will be lots of steam swirling in the pot.)
- Cover pan and transfer to the preheated oven.
- Roast for 2 - 3 hours, turning about every 45 minutes. If needed, add additional heated stock during cooking.
- About 1 hour before done, you may add potatoes and/or other vegetables to the pot.
Be careful not to add too much liquid or you'll be boiling the meat instead of braising.
Questions about this recipe?
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