Hearty pot roast

8 Servings

Ingredients

QuantityIngredient
2poundsRound roast, trimmed
cupOnions -- coarsely chopped
2teaspoonsGinger
2teaspoonsGarlic -- minced
1teaspoonCoriander -- ground
¼teaspoonCinnamon
cupWhite wine
2cupsBeef broth
1tablespoonMolasses
2Strips orange peel
½Bay leaf
½teaspoonFresh ground black pepper
3poundsRed new potatoes --
Quartered
2poundsCarrots -- cut in 2\" pieces
½teaspoonSalt
2tablespoonsFresh parsley -- chopped

Directions

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