Julia'S Beef

16 ingredients
1 steps

Ingredients

  • 3.5 lb beef shoulder (pot roast)
  • salt & pepper for browining
  • 3 T olive oil
  • 2 C good beef stock
  • 2-3 C red wine
  • 1 t salt
  • 7 whole cloves
  • 2 T tomato paste
  • 2.5 C coarsely chopped onion
  • 2 C carrot chunks
  • 1 C diced celery
  • 6-8 whole cloves garlic bruised
  • 1/2 t tyme
  • salt & pepper
  • 1 lb sliced mushrooms
  • 4 T butter

Directions

  1. 1
    {"0":"1. Preheat oven to 350","1":"2. Rub roast with S&P, brown in dutch oven with 3 T olive oil until brown on both sides.","2":"3. Add all veg and liquids except mushrooms. Bring to boil.","3":"4. Cover and bake for 2.5 hours.","4":"5. Uncover and bake for an additional 1.5 hours.","5":"6. Remove roast (may have fallen into pieces) and refrigerate.","6":"7. Strain veg out of broth and refridgerate broth.","7":"8. When ready to serve, skim broth of fat and bring to boil on stove top with beef.","8":"9. Saute mushrooms in butter, add flour to coat and cook. Add to beef.","10":"Season to taste and serve with potatoes or noodles."}

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