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2 1/2 lb Boned bottom round roast 1/2 ts Rosemary
1/4 lb Thinly-sliced mushrooms 1/2 ts Thyme
1 ts Butter 1/2 ts Marjoram
1 ea Stalk of celery, cut 1/2 ts Crumbled sweet basil
3 ea Medium carrots, cut in 3s 1 c Beef consomme
6 ea New potatoes, with skins 3 ea Cloves minced garlic
3 tb Tomato paste 2 ea Yellow onions, sliced
1 c Robust red wine 1/4 ts Fresh-ground black pepper
1/2 ts Parsley 1 tb Minced parsley
1/2 ts Sage
5 servings
Heat your broiler and season the roast with the pepper. Place the
meat on the broiler pan rack and broil about 4 inches from the heat
until brown on all sides - about 10 minutes or so. Reduce the oven
temperature to 325 degrees. Combine the onions, garlic, consomme, wine,
tomato paste, and spices in a 4-quart Dutch oven. Add the beef and bring
it to a simmer over moderate heat. Cover tightly and transfer to the
oven, and cook for an hour and a half. Add the potatoes, carrots and
celery, and continue baking for another hour, or until the meat is
tender. Slice the meat into quarter-inch thick slices, and arrange them,
overlapping slightly, on a heating platter, or a heated serving dish.
Set the potatoes and carrots around the meat; keep warm. Puree the
onions, celery and meat juices in an electric blender or food processor.
Add the butter to a heavy 10-inch skillet and set over moderate heat for
about 30 seconds. Add the mushrooms and cook for about 5 minutes, until
lightly browned. Stir in the pureed gravy. Keep warm over low heat until
ready to serve. Spoon the sauce over the beef and sprinkle everything
with parsley.
1/4 lb Thinly-sliced mushrooms 1/2 ts Thyme
1 ts Butter 1/2 ts Marjoram
1 ea Stalk of celery, cut 1/2 ts Crumbled sweet basil
3 ea Medium carrots, cut in 3s 1 c Beef consomme
6 ea New potatoes, with skins 3 ea Cloves minced garlic
3 tb Tomato paste 2 ea Yellow onions, sliced
1 c Robust red wine 1/4 ts Fresh-ground black pepper
1/2 ts Parsley 1 tb Minced parsley
1/2 ts Sage
5 servings
Heat your broiler and season the roast with the pepper. Place the
meat on the broiler pan rack and broil about 4 inches from the heat
until brown on all sides - about 10 minutes or so. Reduce the oven
temperature to 325 degrees. Combine the onions, garlic, consomme, wine,
tomato paste, and spices in a 4-quart Dutch oven. Add the beef and bring
it to a simmer over moderate heat. Cover tightly and transfer to the
oven, and cook for an hour and a half. Add the potatoes, carrots and
celery, and continue baking for another hour, or until the meat is
tender. Slice the meat into quarter-inch thick slices, and arrange them,
overlapping slightly, on a heating platter, or a heated serving dish.
Set the potatoes and carrots around the meat; keep warm. Puree the
onions, celery and meat juices in an electric blender or food processor.
Add the butter to a heavy 10-inch skillet and set over moderate heat for
about 30 seconds. Add the mushrooms and cook for about 5 minutes, until
lightly browned. Stir in the pureed gravy. Keep warm over low heat until
ready to serve. Spoon the sauce over the beef and sprinkle everything
with parsley.
