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Friday Night Pot Roast

 

20

Yield

6

servings

Prep

Cook

6

hrs

Ready

24

hrs

Trans-fat Free
 

Ingredients

4 pounds beef, round steak
top or bottom
1 each onions
large, chopped
2 each carrots
large, chopped
1 each sweet red bell peppers
seeded and chopped
6 each garlic cloves
chopped
6 each parsley sprigs
and dill leaves
*
1 x bay leaves
*
½ teaspoon thyme
*
6 each cloves
whole
*
½ teaspoon allspice
and curry powder, each
*
¾ cup apple juice
1 cup water
1 cup red wine
dry
*
1 ½ tablespoons olive oil
1 cup tomato purée (passata)
salt free
¼ teaspoon salt
1 x watercress
for garnish
*

Directions

Place parsley, dill, bay leaf and thyme into a spice bag.

Put meat into large narrow pot or bowl that will just hold it, leaving room for liquid (cut meat in ½ to fit if necessary).

In medium saucepan combine onion, carrots, pepper, garlic, shallots, spice bag, cloves, spices, apple juice and water.

Bring to boil. Reduce heat to simmering and cook for 3 min.

Stir in wine.

Pour over meat.

Cover and refrigerate overnight.

Preheat oven to 300 F.

Drain meat, pushing off vegetables.

Remove and reserve spice bag.

Strain marinade into bowl, reserving solids.

Heat oil in heavy Dutch oven over med-hi heat.

Brown meat all over; add drained vegetables.

Stir and cook with meat until they begin to soften.

Add reserved marinade, spice bag and tomato purée, turning meat and spooning several times with sauce.

Cover and cook over moderate heat for 5 min.

Position oven rack to lower third of oven.

Bake 1 hr.

Turn meat and baste. Repeat turning and basting 3 more times until meat is tender (3½ to 4 hrs).

Remove pot from oven and let stand 30 min.

Discard spice bag.

Transfer meat to bowl with cover.

Place pot over medium high heat and bring sauce to boil. Cook, uncovered, until reduced by ¼.

Let cool; then pour into another container with tight lid.

Refrigerate meat and sauce until well chilled.

Cut away any congealed fat from sauce.

Pour sauce into wide heavy-bottom saucepan.

Heat until bubbling.

Sprinkle with salt.

Cut meat against grain into ¼ inch slices.

Immerse in sauce and heat through. Arrange meat on warmed serving platter in a neat pattern. Spoon with some of gravy; serve remainder in gravy boat. Garnish platter with watercress.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 497g (17.5 oz)
Amount per Serving
Calories 47124% of calories from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 124mg 41%
Sodium 311mg 13%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 9%
Sugars g
Protein 141g
Vitamin A 74% Vitamin C 133%
Calcium 10% Iron 40%
* based on a 2,000 calorie diet How is this calculated?

 

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