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Title: Old-Fashioned Sunday Pot Roast with Vegetables and Brown
Categories: Beef Blank
Yield: 6 Servings
| HEARTLAND COOKBOOK; ADAMS, M | ||
| BROWN | ||
| 3 | lb | Beef rump, boneless |
| 3 | Garlic cloves | |
| 1 | tb | Oil |
| SAUTE | ||
| 1 | tb | Oil |
| 1 | c | Celery, chopped |
| 1 | c | Onions, chopped |
| 3 | Carrots; peeled & halved | |
| 4 | c | Beef stock |
| 2 | Bay leaves | |
| 1/2 | Bell peppers | |
| 1 | tb | Catsup |
| LATER, ADD | ||
| 3/4 | ts | Thyme leaves |
| 1/2 | ts | Salt |
| 1/2 | ts | Black pepper |
| 3 | Potatoes | |
| TO THICKEN JUICES FOR GRAVY | ||
| 1/4 | c | Butter |
| 1/4 | c | Flour |
Trim fat from beef. Peel garlic and cut into thirds. Preheat oven to 325 F. Make 9 deep incisions in meat and insert garlic pieces. Heat oil in heavy roasting pan; add meat and brown on all sides over medium heat. Transfer meat to plate.
Add remaining oil to pan. Add celery, onion, and carrots and saute for 5 minutes. Add stock, bay leaves, bell pepper, and catsup. Return meat to pan, cover, and bring to boil. Transfer to oven and bake for 2 hours.
Move meat aside and stir in thyme, salt, and pepper. (At this point, meat can be refrigerated until next day.) Peel and quarter potatoes. Place potatoes on bottom of pan, and rearrange meat on top. Recover, and bake 45 minutes longer, or until meat and potatoes are tender.
In small bowl, mash butter and flour together until smooth paste is formed. Transfer meat to large heated platter and, using slotted spoon, remove carrots and potatoes and arrange around meat. Discard bell pepper, bay leaves, and celery. Bring pan juices to boil over high heat, then whisk in mixture by tablespoonsful. Cook over high heat until mixture forms gravy, then reduce heat and simmer for 3 minutes. Pour gravy over meat and pass remainder with meat and vegetables.
"A traditional Sunday meal after church was pot roast. The meat would be browned and partially cooked on Saturday, the vegetables pared and refrigerated in water, and then, just before the family left for church on Sunday, the pot roast and vegetables would be combined and slipped into the oven. On their arrival home, the family would find a house filled with a mouth-watering aroma. Afterward, weather permitting, everyone played croquet in the afternoon."
Sylvia's comments: the only thing wrong with this recipe is the cooking time. A 3-lb roast is NOT tender at 2 hours 45 minutes. I baked one for 5 hours at 325 F and it still wasn't quite tender. Another 2 hours and it was.
Posted on GEnie by DOT [Dot]
From the recipe files of Sylvia Steiger, SylviaRN (at) compuserve (dot) com, moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes, see http://ourworld.compuserve.com/homepages/SylviaRN
From: Sylvia Steiger Date: 25 Jun 97 National Cooking Echo Ä
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