Ingredients
3 tbsp vegetable oil
3/4 cup dry red wine
2 medium carrots
3/4 cup dairy sour cream
1 tsp ground pepper
1/2 cup water
2 tbsp lemon juice
4 lb beef rolled rump roast*
2 cloves garlic,finely chopped
2 medium onions,thinly sliced
1 1/2 tsp salt
1/2 tsp dried thmye leaves
2 tbsp flour
Directions
Heat oven to 325'. Heat oil in Dutch oven. Brown roast in hot oil;
remove roast. Mix wine, garlic, carrots, onions, sour cream, salt,
pepper and thyme in Dutch oven.
Return roast to Dutch oven. Cover and bake until roast in tender,
about 3 1/2 hours, turning 2 or 3 times during baking. Remove roast
and vegetables to heated platter; keep warm while preparing gravy.
Skim fat off liquid. Shake water and flour in covered jar. Stir flour
mixture slowly into liquid. Heat to boiling, stirring constantly.
Boil and stir 1 minute. Stir in lemon juice; cook 1 minute. Slice
roast thinly; serve with gravy.
*NOTE: Beef bottom round or boneless chuck eye roast can be
substituted for the rolled rump roast.
Servings: 10 servings
Company Pot Roast Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Meat
The History of Recipes
It is possible to track the history of `recipes` far back into antiquity, certainly as far back as ancient Egypt, and possibly even further. Interesting though that maybe, in the main part, these old cook books were just basic pictorial recipes for food preparation.
In fact, the oldest recipe discovered, according to Professor Solomon Katz, is a collection of tablets in 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 wonderful. Later, we find a couple of interesting recipe books which appeared in the 1300s ; one book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, they are nothing to do with the indian food that we all know today, but rather recipes for the types of meals on the menues of the nobility of the period. Later, in the fifteenth century, people returning from the crusades brought back many foods and herbs from the holy lands, including spices such as basil and coriander. The introduction of these new herbs and spices was responsible for an outbreak in publications on food, most of which still exist in private libraries. For the decades that followed, the powerful and wealthy houses competed with each other to lay on the most exotic meals, and consequentially chefs and their recipe collections were highly sought after. Even so, it was during the 1800s that fine cookery and recipe books became really popular. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and recording recipes to allow everyone to enjoy them. The arrival of television gave us cooking programs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Company Pot Roast recipe.
