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I love pot roast, and I love garlic. The toughest part about putting together this recipe is peeling 30 garlic
cloves! I gotta get one of those cool, plastic garlic peeler thingamabobs. I swiped this recipe from The
Garlic Store. Although I have yet to try this recipe, I think it would be good with roasted vegetables, all
served in one of our fish trays.
2 tbs olive oil
1 4-5 lb beef rump or round roast
2 carrots, scraped and diced
1 celery stalk, chopped
1 onion, quartered
30 garlic cloves, peeled
1 cup red wine combined with 1 cup beef stock
1/2 tsp salt
1 tsp whole black peppercorns
1/4 tsp dried thyme
1 bay leaf
1 cup beef stock mixed thoroughly with 1 tbs flour
salt to taste
Heat the olive oil in a cast iron stew pot over medium heat and sear the roast on all sides. Once the beef has
been seared, turn the heat to low, add the carrots, celery, onion and garlic, put the lid on it, and cook for about
30 minutes. Remove the lid and add wine, beef stock, 1/2 tsp salt, pepper, thyme and bay leaf. Replace the lid
and simmer over low heat for another 2 1/2 to 3 hours. When done, remove the roast from the pot and let it rest
almost until the gravy is done before slicing. Strain the cooking juices, pressing the vegetables against the sieve
to extract all possible juice. Return juice to pot. Add the beef stock/flour combination and bring to a boil, stirring
constantly until bubbly. Allow gravy to simmer for 10 minutes. Slice roast and serve with gravy.
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