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{"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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