Difference between revisions of "French Roast"
m |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (3 intermediate revisions by the same user not shown) | |||
| Line 9: | Line 9: | ||
* 6 oz can [[tomato paste]] | * 6 oz can [[tomato paste]] | ||
| − | == | + | == Procedures == |
# Cut up [[onion]]s and [[carrot]]s and combine in bottom of 5 qt. Dutch oven. | # Cut up [[onion]]s and [[carrot]]s and combine in bottom of 5 qt. Dutch oven. | ||
# Shake some dried [[thyme]] leaves over. | # Shake some dried [[thyme]] leaves over. | ||
| Line 25: | Line 25: | ||
[[Category:Burgundy wine Recipes]] | [[Category:Burgundy wine Recipes]] | ||
[[Category:Carrot Recipes]] | [[Category:Carrot Recipes]] | ||
| − | [[Category:Jewish Meat | + | [[Category:Jewish cuisine]] |
| + | [[Category:Meat Recipes]] | ||
[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
[[Category:Thyme Recipes]] | [[Category:Thyme Recipes]] | ||
[[Category:Tomato paste Recipes]] | [[Category:Tomato paste Recipes]] | ||
Latest revision as of 20:07, 13 July 2012
Ingredients
- 4 lb French roast
- 4 medium onions, sliced
- 1 lb bag baby carrots - cut in half if large
- black pepper
- thyme leaves, dried
- dried bay leaves
- 1 bottle burgundy wine - Kedem makes one (Burgundy Royale)
- 6 oz can tomato paste
Procedures
- Cut up onions and carrots and combine in bottom of 5 qt. Dutch oven.
- Shake some dried thyme leaves over.
- Lay meat over vegetable mixture (don't brown it or anything).
- Sprinkle some black pepper, thyme leaves and about 6 bay leaves on top of meat.
- Pour whole bottle of wine into pot - don't worry, all the alcohol evaporates.
- Bring to boil, lower to simmer and cook for about 3 hours - until meat is soft.
- This is a top of the stove recipe.
- When meat is done, remove from pot, add can of tomato paste, mix and simmer til combined.
- Return meat to pot and refrigerate overnight.
- Much easier to cut in slices next day when cold.
- Reheat to serve.
