Review/Rate this Recipe Save to MyRecipes Rating:

Title: Beef Pot Roast, French Style
Yield: 12 Servings

Ingredients

           6.00 lb Beef round rump
           -roast; bone
           2.00 tb Cooking fat
           Salt
           Pepper
           0.50 c  Onion; chopped
           8.00 oz Tomato sauce
           0.25 c  Dry red wine
           0.13 ts Garlic powder
           1.00 sm Bay leaf
           1.00 ts Bouquet garni or
           -mixed herb

Instructions

1. In a Dutch oven, or large pan with a tight-fitting cover, brown meat in
fat. Season with salt and pepper and remove from pan. Pour off fat
drippings. 2. Cook onion in drippings remaining in pan until soft but not
browned; stir often. 3. Add remaining ingredients; mix well. 4. Return meat
to pan. Cover and simmer for 3 1/2 to 4 hours, or until done. (Or cook in
a 325F oven for same amount of time.) 5. Turn meat once to cook it evenly
throughout. When done, remove bay leaf and discard. Taste sauce and
correct seasoning, if necessary, with salt and pepper. 6. Skim any excess
fat from sauce, and serve sauce with sliced meat.

From the book given to me by Cookie.Lady:
The More-Beef-for-your-Money Cookbook
Mary Dunham
Peter H. Wyden, New York, 1974 Happy Charring (((((THE.LaRK)))))
Happy Charring

~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
====================================================================== ====
BBS: High Country East Date: 08-02-93 (08:31) Number: 1963 From: LAWRENCE
KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (52)
Cooking

- - - - - - - - - - - - - - - - - - -

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Reviews