Thread: Joy Of Cooking ..... Pot Roast of Beef

Right out of Rombauer's book of the same title, page 667& 668 ...... Did a beef stock with marrow bones, carrots, celery, onion and garlic last night. Strained through a chinouis and chilled overnight. Picked the chilled fat off of the stock with a spoon, then used a sieve to get the small bits out. Browned the roast on all sides, in the rondeau, with fat rendered from the stock.

Removed the meat to a platter and dumped in the veggies + a cup of stock, and a 1/2 cup of Gallo Burgundy. Added a bay leaf and brought to a boil. Reduced heat, returned meat to the mix, and it is now on simmer until done. Couple of hours probably. I'm doing boiled potato on the side and bon appetit !

Succulent looking meal Jimmy!
I'm a meatatarian, it's a lifestyle choice.
That's looking to be fall off the bone tender when done.
Enjoy!

Nice to see as you age Jim,your getting into the finer things in life
Do you have Horseradish? Beaver brand, hot as hell.