JNA Institute of Culinary Arts

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Beef Pot Roast


1 cup red wine
2/3 cup cider vinegar
1 1/2 cups beef bouillon
1 teaspoon salt
6 peppercorns
6 allspice berries
1/2 cup brown sugar
1 bay leaf
1 onion -- sliced
3 pounds beef pot roast
1/4 cup all-purpose flour
1/4 cup bacon fat
4 whole potatoes -- peeled & quartered
4 whole carrots -- peeled & quartered


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.


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