Friday Night Pot Roast (Meat)

Recipe look good to you?     

Friday Night Pot Roast (Meat) Ingredients

4 lb Top or bottom rnd. 2" thick	1/2 ts Ea. allspice & curry pwdr.
1 lg Onion, coarse chop	3/4 c Apple juice
2 lg Carrots, coarse chop	1 c Water
1 Bell pepper, seeded,chopped	1 c Kosher dry red wine
6 cl Garlic, coarse chop	1 1/2 tb Plain or seasoned olive oil
6 Sprigs parsley & dill, 1 bay	1 c Tomato puree (unsalted)
Leaf and 1/2 ts. thyme put	1/4 ts Salt
Into spice bag.	Watercress for garnish
6 Whole cloves

Instructions for Friday Night Pot Roast (Meat)

Put meat into lge. narrow pot or bowl that will just hold it, leaving room for liquid (cut meat in 1/2 to fit if necessary). In med. saucepan combine onion, carrots, pepper, garlic, shallots, spice bag, cloves, spices, apple juice and water. Bring to boil. Reduce heat to simmering & cook for 3 min. Stir in wine. Pour over meat. Cover and refrigerate overnight. Preheat oven to 300 F. Drain meat, pushing off vegs. Remove and reserve spice bag. Strain marinade into bowl, reserving solids. Heat oil in hvy. Dutch oven over med-hi heat. Brn. meat all over; add drained vegs. Stir & cook with meat until they begin to soften. Add reserved marinade, spice bag and tomato puree, turning meat and spooning several times with sauce. Cover and cook over moderate heat for 5 min. Position oven rack to lower third of oven. Bake 1 hr. Turn meat and baste. Repeat turning and basting 3 more times until meat is tender (3 1/2 to 4 hrs.). Remove pot from oven and let stand 30 min. Discard spice bag. Transfer meat to bowl with cover. Place pot over med. high heat and bring sauce to boil. Cook, uncovered, until reduced by 1/4. Let cool; then pour into another container with tight lid. Refrigerate meat and sauce until well chilled. Cut away any congealed fat from sauce. Pour sauce into wide heavy-bottom saucepan. Heat until bubbling. Sprinkle with salt. Cut meat against grain into 1/4" slices. Immerse in sauce and heat through. Arrange meat on warmed serving platter in a neat pattern. Spoon with some of gravy; serve remainder in gravy boat. Garnish platter with watercress. Frances Princes New Jewish Cuisine From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: BeefCuisine: Uncategorized

More like this...

Friday Night Catfish (Oven Fried) with Tangy Tartar Sauce

Friday Night Potato Wedges

Friday Night Supper

Red-Cooked Pot Roast (Shanghai Pot Roast)