Grid's Pot Roast
Source of Recipe
Gridmama @ Somersize Site
Recipe Introduction
Level 1 ~ Pro/Fats
List of Ingredients
1 onion cubed
3 stalks celery, cubed
1 red bell pepper, cubed
1 pot roast, or tritip or london broil.
2 cups beef stock
1 can tomato puree
1/2 cup red wine
Recipe
Brown roast in olive oil in double boiler, remove. Saute onions until translucent, add celery and bell pepper, and saute 3 minutes. Add wine and reduce by half, add beef stock and tomato puree, warm through. Return roast to pot, place in oven at 400 for 1 hour 15 minutes, then remove lid, and cook an additional 25 minutes.
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* Deb’s notes: This is delicious! I used a 4 pound chuck roast. I used a very large sweet onion. For the red pepper, I used the jarred roasted red pepper because we don’t care for the pepper skins and these peppers have a great flavor. I also doubled the beef stock, tomato puree and wine (I used a cooking sherry - Four Monks brand, very good taste!) I also browned the chuck roast in a bit of olive oil on the stove top. I seasoned the sauce with salt, pepper and Chef Prudhomme’s meat seasoning.
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