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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
1 1/2 lb beef pot roast
1 large onion, sliced
Red wine, to cover
4 tbsp shortening and flour
2 beef bouillon cubes dissolved in 1/2 cup hot water
1/2 tsp garlic puree, rosemary and ground thyme
Salt and pepper, to taste
4 large carrots, peeled and cut into chunks
Marinate the meat and onion overnight in the wine. Remove meat from marinade; drain onion and save with the sine. Brown meat in shortening. Remove meat. Make a roux by adding the flour to the shortening and stirring until dark brown. Add onion rings. Cook until soft. Add wine from marinade. Add bouillon mixture. Season with garlic and spices. Put beef back in gravy and add carrots. Simmer tightly covered at least 3 hours or until meat is tender.
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POT ROAST IN RED WINE
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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
1 1/2 lb beef pot roast
1 large onion, sliced
Red wine, to cover
4 tbsp shortening and flour
2 beef bouillon cubes dissolved in 1/2 cup hot water
1/2 tsp garlic puree, rosemary and ground thyme
Salt and pepper, to taste
4 large carrots, peeled and cut into chunks
Marinate the meat and onion overnight in the wine. Remove meat from marinade; drain onion and save with the sine. Brown meat in shortening. Remove meat. Make a roux by adding the flour to the shortening and stirring until dark brown. Add onion rings. Cook until soft. Add wine from marinade. Add bouillon mixture. Season with garlic and spices. Put beef back in gravy and add carrots. Simmer tightly covered at least 3 hours or until meat is tender.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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