|Elegant Pot Roast of Beef
I marinated the beef for two days in Burgundy wine. Then I dried it off, dusted it with salt, pepper and flour and in a hot, buttered Dutch oven, browned the meat. I added herbes de Provence, summer savoury, chopped onion, celery, carrots and new potatoes, then doused the lot with the marinade. After simmering the pot for an hour, I added more wine to it. After two hours of cooking on low heat, I had an elegant pot roast that was fit to serve company. My photo shows it in the pre-simmering stage. Cooking with wine will usually soften the toughest cuts of meat, an important tip for these days of austerity.
©M-J de Mesterton