3 lb flank or rump roast (4 lbs if has a, bone)
1 worcestershire sauce
1 olive oil
1 salt and pepper
1 onion and garlic salt
1 margarine (or butter)
1 can beef broth (or consomme)
1 can onion soup
1 rosemary, to taste
1 sage, to taste
1 parsley, to taste
1 oregano, to taste
2 cloves, whole
1/2 cup burgundy
6 carrots, sliced
3 potatoes, sliced
4 onions, sliced (or whole golf size)
Directions
In large Dutch oven, heat woo sauce, olive oil, salts and pepper. Add
some margarine. When oil is hot, sear roast quickly on all sides.
Add beef broth and onion soup, plus seasonings to taste.
Reduce heat to medium, a brisk simmer. (NOT a rolling boil!) Add
wine and cook *covered* 2 hours, or till starts to be tender.
Peel and cut up vegetables, all about the same size slices. Add to
roast. When potatoes are fork tender, remove cloves and serve.
If fluid ever gets lower than half that you started with, add water.
To reheat: Prepare fresh vegetables. Cover pot and bring to simmer.
When warm, take meat out, put in vegetables (with meat on top so it's
just steamed); cook 45 minutes. Might want to add soup instead of
water.
Servings: 2 servings
Bill's Pot Roast Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Meat
The History of Recipes
Transcribed cooking instructions as an idea can be traced back into distant history, in fact as far as the Egypt of the Pharoahs, and maybe further still. However, in the main part, these early records were just basic pictorial recipes for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to experts in ancient history are some tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. As our culinary historical trip moves to more modern times there are two interesting books published in the fourteenth century : a book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the curry that is popular today, but instead descriptions of the types of food prepared by the chefs of the rich and wealthy people of those days. In the 15th century, the Crusaders brought back many foods and spices from middle-east cuisine, including spices like parsley, basil and rosemary. These new foods and tastes was responsible for an eruption in publications on food, many of which are kept safe in academic collections. Over the following few centuries, the powerful families of the West competed with each other to serve up the most extravagent banquests, and because of this the best chefs and their collection of recipes increased in prestige. However, it was during the 19th century that fine cookery and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to assembling, trying out, and publishing the recipes that were being prepared for the better households. By the arrival of the twentieth century, recipe books are in high demand, as a result of higher levels of literacy, people having increased leisure time and a general increase in wealth. The introduction of television brought us cooking programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Bill's Pot Roast recipe.
