Beef Pot Roast
If you have to do the dishes, you will appreciate a pot
roast. The meat, potatoes and vegetable cook in one pan. By
varying your cooking liquid you can find the exact flavor
combination perfect for you.
INGREDIENTS
2 to 3 lb. beef chuck roast
Burgundy wine
1 beef bouillon cube
1 medium onion
4 to 5 carrots
2 to 4 potatoes
1 bay leaf
1/8 tsp. ground cloves
Salt and pepper to taste
1 T cornstarch
PROCEDURE
Trim excess fat from meat. Put trimmings in skillet with
a tight-fitting lid and render fat scraps until you have
coated the bottom and sides of skillet with oil. Discard fat
trimmings. Brown roast in hot pan on all sides. Drain excess
oil. Turn down heat and add 1/2 cup burgundy and 1/2 cup
water. Add the bay leaf, cloves and bouillon cube. I always
shake a little salt and grind some pepper over the meat. Cut
the onion into thick slices and place them on top of meat.
Cover and simmer for about 1 hour. Check once or twice to
make certain that the liquid does not boil away. Add a small
amount of wine or water if necessary. Peel and quarter the
potatoes and carrots and add to skillet. Shake a little salt
on the vegetables. Cook until vegetables are done. Remove
meat and vegetables and keep warm. Add liquid to make about
1 1/2 cups. Dissolve cornstarch in 1/4 cup cold water, stir
into liquid and cook until clear. Taste and adjust
seasoning.
NOTE
Use red port wine and about 1/4 tsp. basil instead of the
burgundy and bay leaf. Or substitute beer for the burgundy.
If you want a little more zip, add a couple of dashes of
cayenne.
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