Good old-fashioned american pot roast

5 servings

Ingredients

Quantity Ingredient
2½ pounds Boned bottom round roast
¼ pounds Thinly-sliced mushrooms
1 teaspoon Butter
1 each Stalk of celery, cut
3 eaches Medium carrots, cut in 3s
6 eaches New potatoes, with skins
3 tablespoons Tomato paste
1 cup Robust red wine
½ teaspoon Parsley
½ teaspoon Sage
½ teaspoon Rosemary
½ teaspoon Thyme
½ teaspoon Marjoram
½ teaspoon Crumbled sweet basil
1 cup Beef consomme
3 eaches Cloves minced garlic
2 eaches Yellow onions, sliced
¼ teaspoon Fresh-ground black pepper
1 tablespoon Minced parsley

Directions

Heat your broiler and season the roast with the pepper. Place the meat on the broiler pan rack and broil about 4 inches from the heat until brown on all sides - about 10 minutes or so. Reduce the oven temperature to 325 degrees. Combine the onions, garlic, consomme, wine, tomato paste, and spices in a 4-quart Dutch oven. Add the beef and bring it to a simmer over moderate heat. Cover tightly and transfer to the oven, and cook for an hour and a half. Add the potatoes, carrots and celery, and continue baking for another hour, or until the meat is tender. Slice the meat into quarter-inch thick slices, and arrange them, overlapping slightly, on a heating platter, or a heated serving dish.

Set the potatoes and carrots around the meat; keep warm. Puree the onions, celery and meat juices in an electric blender or food processor.

Add the butter to a heavy 10-inch skillet and set over moderate heat for about 30 seconds. Add the mushrooms and cook for about 5 minutes, until lightly browned. Stir in the pureed gravy. Keep warm over low heat until ready to serve. Spoon the sauce over the beef and sprinkle everything with parsley.

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