Hearty Pot Roast |
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Ingredients 2 pounds round roast, trimmed
1 1/2 cups onions -- coarsely chopped
2 teaspoons ginger
2 teaspoons garlic -- minced
1 teaspoon coriander -- ground
1/4 teaspoon cinnamon
1 1/2 cups white wine
2 cups beef broth
1 tablespoon molasses
2 strips orange peel
1/2 bay leaf
1/2 teaspoon fresh ground black pepper
3 pounds red new potatoes -- quartered
2 pounds carrots -- cut in 2" pieces
1/2 teaspoon salt
2 tablespoons fresh parsley -- chopped
1 1/2 cups onions -- coarsely chopped
2 teaspoons ginger
2 teaspoons garlic -- minced
1 teaspoon coriander -- ground
1/4 teaspoon cinnamon
1 1/2 cups white wine
2 cups beef broth
1 tablespoon molasses
2 strips orange peel
1/2 bay leaf
1/2 teaspoon fresh ground black pepper
3 pounds red new potatoes -- quartered
2 pounds carrots -- cut in 2" pieces
1/2 teaspoon salt
2 tablespoons fresh parsley -- chopped
ProceduresPreheat oven to 325F. Heat large Dutch oven over medium-hight heat until very hot. Add beef and cook until well browned on all sides; set aside. Add onions to Dutch oven; cook until soft and beginning to brown, 10 to 15 minutes. Stir in ginger, garlic, coriander and cinnamon; cook 1 minutes. Stir in wine, broth, molasses, orange peel bay leaf and pepper. Return beef to pot and bring to boil. Cover and transfer to oven. Roast 1 1/2 hours. (Can be made ahead. Cover and refrigerate overnight. Skim fat. Reheat to boiling over medium heat). Add potatoes and carrots to Dutch oven and sprinkle with salt. Cover and roast 1 hour more. Remove beef and slice very thin. Serve with vegetables and juices. Sprinkle with parsley
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