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Monday, September 26, 2011

Pot Roast with Winter Vegetables

                    Prep time --1 hour  -- Cooking time about 2 1/2 hours

2      tablespoons vegetable oil
4      pounds boneless beef roast  ( rump, chuck. sirloin tip  or bottom round )
3      large yellow onions  , 1 chopped and 2 quartered
2      tablespoons salt
1/2   teaspoon black pepper
1/2   cup cold water
1      pound tiny ( about 1 inch in diameter ) red skin potatoes , scrubbed
2      medium-size carrots , peeled and cut into 1-inch chunks
2      medium-size parsnops , peeled and quarteded lengthwise
1      pound rutabaga , peeled and cut into 1-inch chunks
4      whole gerlic cloves, peeled
3      cups canned reduced-sodium beef stock
1/4  cup unsifted  all purpose flour

1)  In a 6-quart Dutch oven over moderately high heat ... heat oil for 1 minute . Pat beef dry , add to Dutch oven and brown well on all sides , remove beef and set aside .
2)   Add chopped onion to dutch oven and cook , stirring until golden --- about 5 minutes . Return beef  and accumulated juices to Dutch oven and  sprinkle with 1/4 teaspoon pepper . Add water , reduce the heat to low , and simmer covered for 1 1/2 hours .
3)     Add patotoes , carrots , parnips , rutabaga , quartered onions , garlic , cup over the stock , and the remaining  1 teaspoon salt and 1/2 teaspoon pepper . Simmer covered  until ingredients are tender - 15 -60 minutes .
4)    Remove meet and vegetables to a heated serving platter , cover , and keep warm . Skim off any fat from drippings . In a small bowl , whisk 1/2 cup of the remaining stock into the flour.
5)    Add the remaining 2 cups stock to Duch oven and cook over moderately high heat , stirring to loosen brown bits , for 2 minutes . Slowly blend in flour mixture  and cook , stirring until mixture boils and thickens . Cook , stirring about 1 minute more .
6)    Carve beef across the grain into thick slices , serve with vegetables and top with gravy .
Makes 6 servings....

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