MSGID: 1:396/45.0 678ffd3a
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ultimate Pot Roast
 Categories: Beef, Vegetables, Potatoes, Herbs
      Yield: 8 servings
 
      4 lb Boneless chuck-eye roast
      2 ts Pepper
      2 ts Salt; divided
      2 tb Canola oil
      2 md Onions; in 1" pieces
      2    Celery ribs; chopped
      3 cl Garlic; minced
      1 tb Tomato paste
      1 tb Minced fresh thyme
           +=OR=+
      1 ts Dried thyme
      2    Bay leaves
      1 c  Dry red wine
      2 c  Beef broth
      1 lb Small red potatoes;
           - quartered
      4 md Parsnips; peeled, in 2"
           - pieces
      6 md Carrots, in 2" pieces
      1 tb Red wine vinegar
      2 tb Minced fresh parsley
           Salt & pepper
 
  Set oven @ 325ºF/165ºC.
  
  Pat roast dry with a paper towel; tie at 2-in. intervals
  with kitchen string. Sprinkle roast with pepper and
  1-1/2 teaspoons salt. In a Dutch oven, heat oil over
  medium-high heat. Brown roast on all sides. Remove from
  pan.
  
  Add onions, celery and 1/2 teaspoon salt to the same
  pan; cook and stir over medium heat 8-10 minutes or
  until onions are browned. Add garlic, tomato paste,
  thyme and bay leaves; cook and stir 1 minute longer.
  
  Add wine, stirring to loosen browned bits from pan; stir
  in broth. Return roast to pan. Arrange potatoes,
  parsnips and carrots around roast; bring to a boil.
  Bake, covered, until meat is fork-tender, 2-2-1/2 hours.
  
  Remove roast and vegetables from pan; keep warm. Discard
  bay leaves; skim fat from cooking juices. On stovetop,
  bring juices to a boil; cook until liquid is reduced by
  half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar
  and parsley; season with salt and pepper to taste.
  
  Remove string from roast. Serve with vegetables and
  sauce.
  
  Taste of Home Test Kitchen
  
  Makes: 8 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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