My grandmother's pot roast

6 servings

Ingredients

Quantity Ingredient
3 pounds Tri-tip or bottom round of beef
Salt; to taste
Freshly-ground black pepper; to taste
4 tablespoons Olive oil
3 cups Sliced onions
1 cup Rounds-sliced leeks
1½ cup Bias-sliced celery
1½ cup Wedge-cut carrots
¼ cup Slivered garlic
¼ teaspoon Red pepper flakes
4 cups Hearty red wine; see * Note
3 cups Rich beef stock
2 cups Seeded and diced tomatoes
2 larges Bay leaves
1 teaspoon Fennel seed
2 teaspoons Minced fresh thyme leaves
(or 1 teaspoon dried thyme)
2 teaspoons Minced fresh sage leaves
(or 1 teaspoon dried sage)
2 teaspoons Minced fresh oregano leaves
(or 1 teaspoon dried oregano)
Roasted potatoes
Sauteed shiitake or wild mushrooms

Directions

* Note: Recommended wines are, big, deep reds like Cabernet, Zinfandel or Petite Syrah and other Rhone varieties.

Trim beef of all visible fat and season with salt and pepper. In a large, heavy-bottomed roasting pan, quickly brown the meat on all sides in the olive oil. Remove meat and add the onions, leeks, celery, carrots and garlic and cook over moderate heat until vegetables just begin to color and onions are translucent. Return meat to the pan and add pepper flakes, red wine, stock, tomatoes and herbs. Bring to a simmer, cover and place in preheated 375 degree oven for 2 to 2½ hours, or until meat is very tender and almost falling apart. Strain the liquid from the meat and vegetables. Allow the liquid to sit for a few minutes so that the fat will rise to the surface. Strain off and discard fat. Return the liquid to the pan and over high heat, reduce by approximately ⅓ to concentrate flavors (if desired, thicken with 2 teaspoons cornstarch dissolved in wine or water). Correct seasoning with salt and pepper. Return meat and braising vegetables to pan and warm through. Slice meat and arrange in shallow bowls along with some of the braising vegetables. Generously ladle reduced sauce around and garnish with roasted potatoes and mushrooms. This recipe yields 6 to 8 servings.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9643 broadcast 09-10-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

09-24-1996

Recipe by: John Ash

Converted by MM_Buster v2.0l.

Related recipes