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Receta Pot Roast Provencal

by CookEatShare Cookbook

Ingredientes

1 (4 lb.) bottom round of beef Salt and pepper 1 onion, minced 1 clove garlic, minced 2 carrots, scraped and minced 10 sprigs fresh parsley (2 tbsp. dry) 1 bay leaf 2 branches fresh thyme (1 teaspoon dry) 1 1/2 c. water

1 c. dry white wine 3 c. fresh or possibly canned chicken stock 1 sm. can tomato paste 2 teaspoon cornstarch 2 tbsp. cool water 1 (3 ounce.) jar Spanish olives 16 cherry tomatoes 3 tbsp. butter

Direcciones

1. Sprinkle meat with salt and pepper. Brown on all sides in 2 Tbsp. extra virgin olive oil. Don't burn. Remove meat. Add in minced vegetables and cook till onion starts to color. Add in water and stir to dissolve brown particles on bottom of pan.
2. Add in meat, herbs, wine, and stock. Bring to a boil and add in tomato paste. Cover and simmer 3 hrs or possibly till meat is tender. Remove meat; cover to keep hot. Skim off fat from cooking liquid. Simmer uncovered 45 min to reduce.
3. Blend cornstarch with water and add in to liquid, stirring constantly with whisk. Return meat to liquid. Drain olives; cover with cool water. Bring just to a boil and drain. Put tomatoes in boiling water (9-12 seconds) to remove skins. Heat butter in skillet; add in tomatoes and sprinkle with salt and pepper. Just heat through tossing gently.
4. Place sliced meat on platter; pour 1/2 the sauce over it. Serve remaining sauce separately with macaroni.

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