Friday Night Pot Roast(Meat)
4 lb Top or bottom rnd. 2" thick 1 lg Onion, coarse chop 2 lg Carrots, coarse chop 1 ea Bell pepper, seeded,chopped 6 cl Garlic, coarse chop 6 ea Sprigs parsley & dill, 1 bay Leaf ...
Ingredients
- 4lbtop or bottom rnd. 2" thick
- 1large onion, coarse chop
- 2large carrots, coarse chop
- 1ea bell pepper, seeded,chopped
- 6cl garlic, coarse chop
- 6ea sprigs parsley & dill, 1 bay
- 1/2tsp ea. allspice & curry pwdr.
- 3/4cup apple juice
Directions
- 1
4 lb Top or bottom rnd
- 2
2" thick 1 lg Onion, coarse chop 2 lg Carrots, coarse chop 1 ea Bell pepper, seeded,chopped 6 cl Garlic, coarse chop 6 ea Sprigs parsley & d
- 3
thyme put Into spice bag
- 4
6 ea Whole cloves 1/2 ts Ea
- 5
allspice & curry pwdr
- 6
3/4 c Apple juice 1 c Water 1 c Kosher dry red wine 1 1/2 tb Plain or seasoned olive oil 1 c Tomato puree (unsalted) 1/4 ts Salt Watercress
- 7
narrow pot or bowl that will just hold it, leaving room for liquid (cut meat in 1/2 to fit if necessary)
- 8
saucepan combine onion, carrots, pepper, garlic, shallots, spice bag, cloves, spices, apple juice and water