Pot Roast

Total Time: 4 hrs Preparation Time: 30 mins Cook Time: 3 hrs 30 mins

Ingredients

• Servings: 10
• 4 cups dry red wine
• 1/4 cup red wine vinegar
• 3 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, crushed
• 2 bay leaves
• 3 inches orange rind
• 6 whole cloves
• 1/2 teaspoon fennel seed, crushed
• 1/2 teaspoon ground ginger
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried savory
• 1/4 teaspoon pepper
• 6 1/2 lbs beef boneless bottom round roast or 6 1/2 lbs top round roast
• 1/4 cup butter
• 2 large onions, minced
• 2 large carrots, minced
• 1 stalk celery, minced
• 2 tablespoons tomato paste
• 3 cups beef stock
• 1 lb small new potato, scrubbed (cut in half if too large)
• 1 lb carrot, cut into large dice
• 1 lb pearl onions or 1 lb small onion, peeled
• 1 lb green beans, trimmed and cut into 1 inch pieces

Recipe

• 1 combine ingredients for marinade in a bowl just large enough to contain the meat.
• 2 blend well; add meat, turning to coat all sides.
• 3 cover with plastic wrap and refrigerate 1-2 days, turning once a day.
• 4 drain meat, reserving marinade.
• 5 pat meat dry.
• 6 strain marinade through sieve, pressing on vegetables with back of spoon.
• 7 set aside.
• 8 heat butter in large dutch oven over medium-high heat.
• 9 add meat and brown well on all sides, turning with spatula to avoid piercing.
• 10 set meat aside.
• 11 add minced onion, carrot and celery to pot and cook until golden-brown, 9-10 minutes.
• 12 add beef stock, tomato paste and reserved marinade to pan and season to taste.
• 13 bring to simmer and return roast to pan.
• 14 reduce heat to low, cover tightly and simmer gently until meat is barely tender 2 â?? 2 ½ hours.
• 15 stir in new potatoes, diced carrots and pearl onions.
• 16 cover and cook for 15 minutes.
• 17 add beans and continue cooking, covered, for another 20 minutes.
• 18 remove from heat; uncover and let cool.
• 19 refrigerate at least 1 day, preferably 2.
• 20 to serve: place pan over low heat and gently reheat meat and vegetables for 1 hour.
• 21 slice about 2/3 the roast and place in center of large platter surrounded by the vegetables.
• 22 remove vegetables from sauce using slotted spoon.
• 23 taste sauce and reduce to desired concentration.
• 24 spoon some sauce over meat and pass the remainder separately.