Burgundy Pot Roast
Number of servings : Prep time: Cooking time: 1 ½ hour Type of meal : | Main Courses | Main
Number of servings :
Cooking time: 1 ½ hour
Type of meal : | Main Courses | Main Courses
Special diet :
2 tbsp (30 mL) vegetable oil
4 lbs (2 kgs) boneless beef roast (rump, chuck, sirloin tip, bottom round)
1 large yellow onion, chopped
20 small peeled white onions
2 tsp (10 mL) salt
1/2 tsp (2 mL) black pepper
1 cup (250 mL) burgundy OR other dry red wine
1 lb (500 g) tiny (about 1 inch in diameter) red-skin potatoes, scrubbed
20 small peeled whole carrots
20 button mushrooms
6 whole cloves garlic, peeled
1 tsp (5 mL) crumbled dried thyme
1 whole bay leaf
3 cups canned reduced-sodium beef broth
1/4 cup (50 mL) unsifted all-purpose flour
In a 6-quart Dutch oven over moderately high heat, heat oil for 1 minute. Pat beef dry, add to Dutch oven, and brown well on all sides. Remove beef and set aside.
Add chopped onion to Dutch oven and cook, stirring, until golden — about 5 minutes. Return beef and accumulated juices to Dutch oven and sprinkle with 1 tsp of the salt and 1/4 tsp of the pepper. Add 1/2 cup of the burgundy, reduce the heat to low, and simmer, covered, for 1 1/2 hours.
Add potatoes, carrots, mushrooms, quartered onions, garlic, thyme, bay leaf, 1/2 cup of the stock, and the remaining 1 tsp salt and 1/4 tsp pepper. Simmer, covered, until ingredients are tender — 45 to 60 minutes.
Remove meat and vegetables to a heated serving platter, cover and keep warm. Skim off any fat from drippings. In a small bowl, whisk 1/2 cup of the remaining stock into flour.
Add the remaining 2 cups stock and remaining burgundy to Dutch oven and cook over moderately high heat, stirring to loosen browned bits, for 2 minutes. Slowly blend in flour mixture and cook, stirring, until mixture boils and thickens. Cook, stirring, about 1 minute more. Remove bay leaf. Carve beef across the grain into thick slices, serve with vegetables, and top with gravy.
Makes 6 servings.
Imported on 2011-01-20 16:41:26 — Original ID:158