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Рецепт Pot Roast Burgundy

by Global Cookbook

Ингредиенты

2 1/2 lb sirloin tip roast - (to 3 1/2 lbs) 3 c. red wine 2 Tbsp. butter 2 x carrots 2 x celery stalks 1 lrg onion

1 x garlic clove 8 ounce fresh mushrooms - (to 12 ounce) thickly sliced 3 Tbsp. flour blended with 2 Tbsp. butter     Salt to taste     Freshly-grnd black pepper to taste

Инструкции

1. In a large bowl cover roast with red wine. Let soak for at least an hour or possibly more, refrigerated. Cut carrots, celery, onion, and garlic in chunks and process in the food processor to a coarse-minced consistency. Heat butter in a large skillet and add in minced vegetables. Saute/fry till lightly browned, then add in mushrooms; cook another 2 or possibly 3 min.
2. Place roast in the crock pot. Cover with the sauteed vegetables. Pour wine into the warm saute/fry pan and bring to a boil. Pour over the beef and vegetables. Cover and cook on LOW 8 to 10 hrs.
3. About 30 to 45 min before done, whisk flour-butter mix in to thicken.
4. This recipe yields 4 to 6 servings.
5. NOTES :

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