Beef Pot Roast

Recipe Ingredients

1 cup	237ml	Red wine
2/3 cup	157ml	Cider vinegar
1 1/2 cups	93g / 3.3oz	Beef bouillon
1 teaspoon	5ml	Salt
6		Peppercorns
6		Allspice berries
1/2 cup	80g / 2.8oz	Brown sugar
1		Bay leaf
1		Onion - sliced
3 lbs	1362g / 48oz	Beef pot roast
1/4 cup	15g / 0.5oz	All-purpose flour
1/4 cup	59ml	Bacon fat
4		Potatoes - peeled and quartered
4		Carrots - peeled and quartered

Recipe Instructions

Mix together wine, vinegar, bouillon, salt, peppercorns, allspice, brown sugar, bay leaf, and sliced onion. Trim roast and place in a ceramic bowl. Pour marinade over roast, turn to coat, and marinate at least two hours or over night, turning once or twice.

Remove roast from marinade and pat dry. Strain marinade, reserving liquid. Season flour with salt and pepper to taste. Dredge meat in flour. In heavy sauce pan, sear meat quickly on all sides in smoking hot bacon fat. Add reserved marinating liquid. Cover and simmer until tender, about 3-1/2 hours.

Add potatoes and carrots during last hour of cooking. When done, place roast and vegetables on a platter and keep warm. Skim fat from liquid and reduce over medium-high heat until liquid measures about 2 cups. Season to taste; if necessary, thicken gravy with one teaspoon cornstarch dissolved in a tablespoon of cold water.

Source:
Elizabeth Powell

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