Hearty pot roast
8 Servings
Ingredients
| Quantity | 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 |
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