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
Written recipes as a concept can be found far back into antiquity, in truth as far as pharonic Egypt, and possibly even further. Interesting though that is, sadly, these early cook books were just very basic hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to academics is a series of clay tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. During the time of the Romans a roman called Apicius wrote some documents which described recipes prepared by wealthy Romans. In his scrolls, he describes how the meals were separated into appetizers, entrees and afters, a very modern way of dining. Additionally, he informs us how the chefs of Roman times made use of a good variety of spices, including some familiar names such as bay, rue and dill. Moving our culinary historical trip onwards, we find two interesting cookery books which were published in the 1300s - a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the spicy food that we all know today, but instead descriptions of the types of meals prepared by the chefs of the rich people of the period. Later on, in the 15th century, people returning from the crusades brought back many new foods and herbs from Arab cooking, including spices such as coriander, basil and rosemary. These new foods and tastes led to a surge in cookery books, most of which are kept safe in academic collections. Over the succeeding few centuries, the powerful and wealthy houses tried to lay on the most extravagent meals, and as a consequence, chefs and their recipes were at a premium. However, it was during the 1800s the formal cooking and recipe books became popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, testing, and writing down popular recipes of the day. When we get to the 20th century, cook books are increasing in popularity mostly as a result of more people being able to read, more spare time and having more disposable income. |
We hope you enjoy this Bill's Pot Roast recipe.
