Red wine and fresh thyme puts thefancy in an all-time Yankee favorite, pot roast — literallya one-pot meal.
Recipe: Fancy Yankee PotRoast
1/4 cup pure olive oil 3 onions, sliced 1 (3 to 4 pound) top or bottom round beef roast All-purpose flour, for dredging 8 slender carrots, or fatter ones cut in half or quartered 3 ribs celery, cut in half 2 1/2 cups beef broth 1 1/2 cups hearty red wine 5 to 6 sprigs fresh thyme 1 rounded teaspoon freshly ground black pepper Salt to taste 2 tablespoons unsalted butter, at room temperature 2 rounded tablespoons all-purpose flour
In a large, heavy flameproof casserole,preferably cast iron, over medium heat, heat the olive oil andsaut the onions until golden. Thoroughly dredge the beefin the flour, covering all the surfaces. Add to the pan and brownon all sides. The flour may cause the onions to burn slightly.This is good and will add lots of flavor. Add the carrots, celery,beef broth, wine, thyme, black pepper and salt to taste. Reduceheat, partially cover, and barely simmer for 3 to 3 1/2 hours,turning the beef occasionally. Remove the carrots and celerywhen they are cooked and reserve.
When the beef is falling apart tender,remove it from the broth. Remove the thyme sprigs. Knead thebutter and 2 tablespoons flour together until thoroughly combined.Add the mixture to the broth and stir with a wooden spoon untilyou have a sauce the consistency of buttermilk. Remove from theheat.
To serve, slice the beef and arrange ona platter. Cover with some of the sauce. Put the remaining saucein a bowl or gravy boat. Arrange the carrots and celery attractivelyon the beef platter. Garnish with fresh thyme sprigs, if youlike. Serve immediately.
Makes 6 servings.
Recipe and photograph provided courtesyof the Beef Industry Council.
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