Good Old-Fashioned American Pot Roast

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Boned bottom round roast
1/4 lb	113g / 4oz	Thinly-sliced mushrooms
1 teaspoon	5ml	Butter
1		Celery - cut
3		Carrots - cut in 3s (medium)
6		New potatoes - with skins
3 tablespoons	45ml	Tomato paste
1 cup	237ml	Robust red wine
1/2 teaspoon	2.5ml	Parsley
1/2 teaspoon	2.5ml	Sage
1/2 teaspoon	2.5ml	Rosemary
1/2 teaspoon	2.5ml	Thyme
1/2 teaspoon	2.5ml	Marjoram
1/2 teaspoon	2.5ml	Crumbled sweet basil
1 cup	62g / 2.2oz	Beef consomme
3		Minced garlic
2		Yellow onions - sliced
1/4 teaspoon	1.3ml	Fresh-ground black pepper
1 tablespoon	15ml	Minced parsley

Recipe Instructions

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 325F. 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 gravy. Keep warm over low heat until ready to serve. Spoon the sauce over the beef and sprinkle everything with parsley.

Source:
Foods of the World, Time-Life Books 1969

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