Elegant Pot Roast

Elegant Pot Roast of Beef Cooked in Burgundy with Herbes de Provence, Summer Savoury, Carrots, Onion,  and New Potatoes
Advertisements

>Elegant Pot Roast

>

Elegant Pot Roast of Beef Cooked in Burgundy with Herbes de Provence, Summer Savoury, Carrots, Onion,  and New Potatoes

Elegant Gourmet Beef Roast

Elegant Pot Roast of Beef
Tenderised by cooking with Burgundy wine, flavourised with summer savoury, herbes de Provence, onion, and celery; slow-cooked with carrots and potatoes
©M-J de Mesterton 2011

Elegant Gourmet Beef Roast

Elegant Pot Roast of Beef
Tenderised by cooking with Burgundy wine, flavourised with summer savoury, herbes de Provence, onion, and celery; slow-cooked with carrots and potatoes
©M-J de Mesterton 2011

Elegant Pot-Roast

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

Create a website or blog at WordPress.com

Up ↑