Friday Night Pot Roast(Meat)

* Exported from MasterCook *

FRIDAY NIGHT POT ROAST (MEAT)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Meats Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb Top or bottom rnd. 2" thick
1 lg Onion, coarse chop
2 lg Carrots, coarse chop
1 ea Bell pepper, seeded,chopped
6 cl Garlic, coarse chop
6 ea Sprigs parsley & dill, 1 bay
Leaf and 1/2 ts. thyme put
Into spice bag.
6 ea Whole cloves
1/2 ts Ea. allspice & curry pwdr.
3/4 c Apple juice
1 c Water
1 c Kosher dry red wine
1 1/2 tb Plain or seasoned olive oil
1 c Tomato puree (unsalted)
1/4 ts Salt
Watercress for garnish

Put meat into lge. narrow pot or bowl that will
just hold it, leaving room for liquid (cut meat in 1/2
to fit if necessary). In med. saucepan combine onion,
carrots, pepper, garlic, shallots, spice bag, cloves,
spices, apple juice and water. Bring to boil. Reduce
heat to simmering & cook for 3 min. Stir in wine.
Pour over meat. Cover and refrigerate overnight.

Preheat oven to 300 F. Drain meat, pushing off
vegs. Remove and reserve spice bag. Strain marinade
into bowl, reserving solids. Heat oil in hvy. Dutch
oven over med-hi heat. Brn. meat all over; add
drained vegs. Stir & cook with meat until they begin
to soften.

Add reserved marinade, spice bag and tomato puree,
turning meat and spooning several times with sauce.
Cover and cook over moderate heat for 5 min.

Position oven rack to lower third of oven. Bake 1
hr. Turn meat and baste. Repeat turning and basting
3 more times until meat is tender (3 1/2 to 4 hrs.).
Remove pot from oven and let stand 30 min. Discard
spice bag.

Transfer meat to bowl with cover. Place pot over
med. high heat and bring sauce to boil. Cook,
uncovered, until reduced by 1/4. Let cool; then pour
into another container with tight lid. Refrigerate
meat and sauce until well chilled.

Cut away any congealed fat from sauce. Pour sauce
into wide heavy-bottom saucepan. Heat until bubbling.
Sprinkle with salt. Cut meat against grain into 1/4"
slices. Immerse in sauce and heat through. Arrange
meat on warmed serving platter in a neat pattern.
Spoon with some of gravy; serve remainder in gravy
boat. Garnish platter with watercress. Frances
Prince's New Jewish Cuisine



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