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Associate.com - Share Your Recipe!

Recipe Name: Braised Sunday Pot Roast Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
3 Tablespoon(s) Unsalted butter
1 1/2 Cup(s) Chopped onion
1 Cup(s) Carrots, chopped
1/4 Cup(s) Vegetable oil
5 Pound(s) Beef roast, chuck rump or
bottom round covered
with
a layer of fat and tied
2 Cloves garlic, each cut into
slivers
2 Tomatoes, chopped
Bouquet garni parsley
leeks bay leaf celery
stalk sprig thyme or
1 Teaspoon(s) Dried thyme
Salt and pepper
Directions:
Preheat the oven to 350 degrees. In a casserole large enough to hold
themeat, heat the butter. When foaming subsides add the onions and
carrotsand saute for about 10 minutes or until they take on some color.
With aslotted spoon remove them and reserve for later.Add the oil to
the casserole and heat over high heat. Add the beef andbrown the meat
on all sides; this should take 15 minutes to get a deepgolden color.
Return the vegetables to the casserole, stuffing themunderneath the
meat. Add the garlic, tomatoes, bouquet garni. Heat thecasserole until
you hear it sizzle, drape the meat loosely with aluminumfoil, cover the
casserole tightly and place it in the lower third of theoven.Cook for 1
hour, turn the meat over, lower the heat to 325 and continueto cook
until the beef is tender, another 1 1/2 to 2 hours. Remove themeat to a
platter. Strain cooking juices into a saucepan, pressing downhard on
the vegetables to extract their liquid. Let liquid settle for aminute,
then skim off surface fat. Heat the liquid and reduce slightly;adjust
seasoning. Slice the roast and spoon the gravy over the top.Serve with
braised carrots and boiled parslied potatoes (make extra forcold potato
salad and beef salad next day).Yield: 8 servings Posted to MC-Recipe
Digest V1 #260Date: Sat, 26 Oct 1996 11:07:31 -0700From: Gerald
Edgerton <jerrye@wizard.com>

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1836
Calories From Fat: 1606
Total Fat: 182.4g
Cholesterol: 335.6mg
Sodium: 753.9mg
Potassium: 1639.5mg
Carbohydrates: 55g
Fiber: 12.9g
Sugar: 26.4g
Protein: 9.2g


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