Roast Potted Beef Par Excellence

Roast Potted Beef Par Excellence Submitted by Diane M. Lewis
Roast Potted Beef Par Excellence Submitted by Diane M. Lewis
This meat sliced is sumptuous and will serve a family for an inexpensive cut with a lot of flavor from long low temperature cooking

Yields

8

Ingredients

1 5- 6 lb Bottom Round Roast 2 onion diced 4 carrot diced 4 rib celery diced ½ teaspoon 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

Nutritional information

No nutrition information available

Instructions

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 ½ 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