Braised Pot Roast of Beef Recipe

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Ingredients:

Serving

10 -12 lbs trimmed whole bottom round beef roast
vegetable oil
6 tbsp flour
4 cups beef stock , about
2 tsp salt
2 carrots, roughly chopped
2 large onions, roughly chopped
1 large celery rib, roughly chopped
4 cloves garlic, unpeeled
1 large bouquet garni, tied in cheesecloth (10 parsley stems,4 bay leaves,1 tsp thyme, 6 allspice berries)
1 bottle healthy young wine , zinfandel , chianti or of like quality

Directions:

Tie roast firmly with string; brush all sides with oil and set on a jelly roll pan; brown slowly on all sides under the broiler; watch closely and do not burn.
In a heavy saucepan, stir 5 T oil with the flour; continue stirring over moderate heat until roux turns a dark nutty brown,about 10 minutes, do not burn;remove from heat, let cool a bit and stir in beef stock; set aside.
Preheat the oven to 350°; using 2 tsp (less if using salted bouillon), salt the meat on all sides and set fat side up in a large, covered roaster or roasting pan with 3 -4 high sides.
Place the vegetables, garlic and herb bouquet around the roast and pour in the wine and stock/roux mixture; add more stock if necessary to come almost halfway up the meat.
Bring to a simmer on top of the stove; cover (use aluminum foil if necessary) and set in the lower third of the oven; bake 1/2 hour or until sauce is bubbling quietly; baste with the gravy and turn heat down to 325°.
The gravy should continue bubbling gently throughout the cooking so regulate oven accordingly; baste and check every 1/2 hour for another 2 hours; begin testing for doneness with a meat thermometer; remove pan from oven.
Allow roast to rest 1/2 hour, basting every 10 minutes and turning it several times; remove roast from pan; sieve contents of roaster into a saucepan and squeeze juices out of the braised vegetables into the saucepan.
Simmer liquid and skim fat from its surface for 1/2 hour; simmer down until the sauce coats a spoon as it will the meat; taste for seasoning and strength; if necessary thin with more stock or thicken with 2T or more of potato flour or cornstarch stirred into several spoons of stock or wine, simmer for 2-3 minutes.
(Roast may be carved and served at this point but is better if cooked several hours or a day in advance).
If not serving immediately, pour the sauce around the meat, cover with foil and refrigerate; the roast may be reheated whole or sliced and sauced.
To reheat whole, cover the meat closely and place in a 300° oven or simmer it over very low heat on top of the stove, turning it every 15 minutes until internal temperature is 120°, about 30-40 minutes; just before serving, cut and discard the trussing string.
To reheat sliced and sauced, return the sliced beef and sauce to the roaster or a large baking pan; cover; baste with the sauce every 10 minutes and warm through slowly in a 300° oven.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	383.18 Kcal (1604 kJ)
Calories from fat	117.51 Kcal
		% Daily Value*
Total Fat	13.06g	20%
Cholesterol	154.68mg	52%
Sodium	537.37mg	22%
Potassium	997.23mg	21%
Total Carbs	5.53g	2%
Sugars	1.46g	6%
Dietary Fiber	0.87g	3%
Protein	56.48g	113%
Vitamin C	1.7mg	3%
Vitamin A	0.1mg	2%
Iron	5.2mg	29%
Calcium	67.5mg	7%

Amount Per 100 g
Calories	117.03 Kcal (490 kJ)
Calories from fat	35.89 Kcal
		% Daily Value*
Total Fat	3.99g	20%
Cholesterol	47.24mg	52%
Sodium	164.12mg	22%
Potassium	304.57mg	21%
Total Carbs	1.69g	2%
Sugars	0.44g	6%
Dietary Fiber	0.27g	3%
Protein	17.25g	113%
Vitamin C	0.5mg	3%
Iron	1.6mg	29%
Calcium	20.6mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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