Hearty pot roast

Yield: 8 Servings

Measure Ingredient
2 pounds Round roast, trimmed
1½ cup Onions -- coarsely chopped
2 teaspoons Ginger
2 teaspoons Garlic -- minced
1 teaspoon Coriander -- ground
¼ teaspoon Cinnamon
1½ cup White wine
2 cups Beef broth
1 tablespoon Molasses
2 Strips orange peel
½ Bay leaf
½ teaspoon Fresh ground black pepper
3 pounds Red new potatoes --
Quartered
2 pounds Carrots -- cut in 2" pieces
½ teaspoon Salt
2 tablespoons Fresh parsley -- chopped

Preheat oven to 325F. Heat large Dutch oven over medium-hight heat until very hot. Add beef and cook until well browned on all sides; set aside.

Add onions to Dutch oven; cook until soft and beginning to brown, 10 to 15 minutes. Stir in ginger, garlic, coriander and cinnamon; cook 1 minutes.

Stir in wine, broth, molasses, orange peel bay leaf and pepper. Return beef to pot and bring to boil. Cover and transfer to oven. Roast 1½ hours. (Can be made ahead. Cover and refrigerate overnight. Skim fat.

Reheat to boiling over medium heat). Add potatoes and carrots to Dutch oven and sprinkle with salt. Cover and roast 1 hour more. Remove beef and slice very thin. Serve with vegetables and juices. Sprinkle with parsley Recipe By : Ladies' Home Journal File

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