French Boeuf a La Mode (gourmet)
Kristin
ingredients
- 4 or 5 lb. boneless pot roast (bottom round)
- 2 t. salt
- 1/2 t. black pepper
- 1/8 t. nutmeg
- 1 sm. onion
- 3 sprigs parsley, chopped
- 1 crushed bay leaf
- 2 cloves garlic
- 3/4 c. dry red wine
- 2 T ea. vinegar and water
- Gravy:
- 2 T. drippings
- 2 T. Brandy
- 1 bay leaf
- carrots, onions, potatoes, mushrooms
- 2 T. flour
directions
- 1
Rub all lean surfaces with salt, pepper and nutmeg, then marinate by placing in a b owl with the next seven ingredients. Cover and refrigerate overnight or 8 hours, turning 2-3 times.
- 2
Drain meat, strain, and save marinade.
- 3
Brown meat slowly on all sides in the heating drippings using a dutch oven or heavy covered pan. Add half the strained marinade, plus brandy, garlic, and bay leaf.
- 4
Cover and simmer on low heat for 3 hours or until meat is almost tender.
- 5
Turn meat over at least once during cooking.
- 6
Add 8 each small carrots, white onions, potatoes, and 1/4 lb washed whole mushrooms. Cover and continue to simmer for about 40 minutes. Skim fat from liquid. Thicken with the flour which has been smoothly blended with remaining cold marinade.
notes
May also bake in oven at 300 - 325 degrees for 30 per pound for small roast, and 40 minutes per pound for larger roast (4lb+)
Source: Jane
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