Title: Good Old-Fashioned American Pot Roast
Categories: Beef Meat Main
Yield: 5 Servings
| 2 1/2 | lb | Boned bottom round roast |
| 1/4 | lb | Thinly-sliced mushrooms |
| 1 | ts | Butter |
| 1 | | Stalk of celery, cut |
| 3 | | Medium carrots, cut in 3s |
| 6 | | New potatoes, with skins |
| 3 | tb | Tomato paste |
| 1 | c | Robust red wine |
| 1/2 | ts | Parsley |
| 1/2 | ts | Sage |
| 1/2 | ts | Rosemary |
| 1/2 | ts | Thyme |
| 1/2 | ts | Marjoram |
| 1/2 | ts | Crumbled sweet basil |
| 1 | c | Beef consomme |
| 3 | | Cloves minced garlic |
| 2 | | Yellow onions, sliced |
| 1/4 | ts | Fresh-ground black pepper |
| 1 | tb | Minced parsley |
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.