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Perfect pot roast

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Ingredients/Components

vegetable oil - 2 Tbsp
dry red wine - 2 c
bay leaf - 1 item
salt and freshly ground pepper to taste - 1 item
stalks celery, finely chopped - 2 item
tomato paste - 2 Tbsp
finely chopped onion - 2 c
garlic cloves, minced - 3 item
dried thyme - 1 tsp
beef stock or water - 1 c
beef rump roast - 1 (4
pinch of cinnamon - 1 item
cornstarch, dissolved in 1 Tbsp - 1 Tbsp
large carrots, peeled and finely chopped - 2 item

How to make perfect pot roast:

Prepare oven to 350°. Heat oil in a heavy Dutch oven or casserole over medium heat. Add meat and brown on all sides. Remove the meat and lower heat slightly. To the pan, add onion, carrots, celery and garlic. Cook until they begin to brown and are tender. Add wine, stock or water, tomato paste, salt, pepper, thyme, cinnamon and bay leaf. Drain off fat. Return meat to the pan. Cover and place in oven for 2 1/2 to 3 hours, until meat is tender. Transfer meat to a warm platter and cover. Strain the sauce; skim the fat from the top (using a degreasing pitcher if you have one). Return sauce to stovetop and whisk in cornstarch. Bring to a simmer, stirring often, until it thickens. Season with salt and pepper. Slice the meat and pour some of the gravy over the meat. Pass the rest. Serves 8.

Recipe categories: Main dish, Beef, Roast beef.

Rating:

Average rating: 4, total votes: 3

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