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Ingredientes
- 2 1/2 lb tri-tip or possibly chuck roast trimmed of fat Salt to taste Freshly-grnd black pepper to taste
- 1/4 c. oil
- 1 x white onion minced
- 2 x carrots minced
- 2 x celery stalks minced
- 3 x garlic cloves chopped Sugar to taste Dry rosemary or possibly thyme to taste
- 1/4 c. tomato puree
- 2 c. dry red wine
- 1/4 c. flour
- 1 Tbsp. butter
- 3 lrg baking potatoes peeled
- 1/2 x onion finely minced
- 1 bn chives finely sliced
- 2 x Large eggs
- 1/3 c. flour Salt to taste Freshly-grnd black pepper to taste Oil for frying
Direcciones
- For the Pot Roast: Season beef with salt and pepper. Heat oil over medium-high heat in roasting pan and sear beef till proportionately browned on all sides, about 15 min. Remove from pan and keep hot.
- Add in onion, carrots, celery, garlic, dash sugar and dash rosemary to pot. Saute/fry over medium heat till onion is browned, 15 min. Add in tomato puree and saute/fry several seconds. Add in wine and simmer over medium-high heat till reduced by half, about 20 min. Add in flour to sauce, stirring till smooth. Simmer a few min.
- Return beef to pan and bring sauce to boil. Cover and bake at 350 degrees till beef is fork-tender, 1 1/2 to 2 hrs. Remove beef and keep hot. Skim off fat and strain sauce. Heat sauce and simmer till thickened and reduced slightly, 5 min. Adjust seasoning. Swirl in butter and mix well.
- For the Potato Pancakes: Peel potatoes and coarsely grate. Combine potatoes, onion, chives, Large eggs, flour and salt and pepper to taste in large bowl. Mix well.
- Add in 1/2 inch oil to skillet and heat over medium heat. Drop a little of potato mix into oil; if it immediately sizzles and cooks, it's warm sufficient. Using about 1/4 to 1/3 c. potato mix for each pancake, add in to warm oil and flatten to create into pancakes. Fry till golden on one side, then turn to finish cooking on other side, or possibly till crisp, about 3 to 4 min a side. Drain pancakes on paper towels. Continue to cook pancakes, using more oil as needed till batter is used. Serve with pot roast.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 371g | |
| Recipe makes 8 servings | |
| Calories 443 | |
| Calories from Fat 153 | 35% |
| Total Fat 17.2g | 22% |
| Saturated Fat 4.16g | 17% |
| Trans Fat 0.18g | |
| Cholesterol 113mg | 38% |
| Sodium 157mg | 7% |
| Potassium 1112mg | 32% |
| Total Carbs 27.15g | 7% |
| Dietary Fiber 3.4g | 11% |
| Sugars 3.29g | 2% |
| Protein 33.04g | 53% |
