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Roast Potted Beef Par Excellence
Submitted by Diane M. Lewis

Roast Potted Beef Par Excellence

This meat sliced is sumptuous and will serve a family for an inexpensive cut with a lot of flavor from long low temperature cooking"


1 5- 6 lb Bottom Round Roast
2 onion diced
4 carrot diced
4 rib celery diced
1/2 tsp salt
3 tablespoon olive oil
2 cup mild beef broth
2 cup mild chicken broth
2 cup water
1 cup sweet red wine such as Madiera wine or Sweet Marsala


In a 8 qt oven proof pot with a good cover heat the oil and brown the meat on each side
Remove meat
Add vegetable and saute until golden
Place meat back in the pan and add all the liquid
Cover tightly and place in a 310 degree oven for about 3 1/2 to 4 hour. Check after 2 hour and if liquid is too low add more water.
When fork tender remove meat
Place pan on stove and add red wine and simmer until it is blended with the roasting liquid
Slice meat and place in serving dish with gravy on top
Serve with little red potatoes which can be added for the last 2 hour of cooking if so desired

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Nutritional Information
Per Serving

no nutrition information available

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