Marinated Pot Roast

Marinated Pot Roast is an American dish with a distinctively Italian influence. It makes a substantial meal for a large dinner party with rice or noodles and a salad.6 lb. rump steak, rolled and tied

1 pint dry red wine

1 medium-sized onion, sliced and pushed out into rings

4 garlic cloves

1 teaspoon dried basil

½ teaspoon dried oregano

1 oz. butter

2 fl. oz. olive oil

1 teaspoon salt

2 teaspoon black pepper

14 oz. canned peeled tomatoes, drained

2 oz. black olives, stoned

1 tablespoon beurre manie

1 tablespoon chopped fresh parsley

Place the meat in a large, deep bowl. Add the wine, onion, garlic, basil and oregano and stir the mixture well. Leave the meat to marinate for 6 hours, turning occa-sionally.

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

With two large forks, remove the meat from the marinade. Dry the meat thoroughly on kitchen paper towels and set aside.

Reserve the marinade.

In a large flameproof casserole, melt the butter with the olive oil over moderate heat. When the foam subsides, add the meat and cook, turning occasionally, for 10 to 15 minutes, or until it is lightly browned on all sides. Add the reserved marinade and bring to the boil. Add the salt and pepper.

Remove the casserole from the heat and place it in the oven. Roast for 2 hours.

Add the tomatoes and roast for a further 1 hour, or until the meat is very tender when pierced with the point of a sharp knife.

Remove the casserole from the oven. With two large forks, remove the meat from the casserole. Place it on a carving board and cut it into thick slices. Arrange the slices on a heated serving dish and keep hot.

With a metal spoon, skim the fat off the surface of the cooking liquid. Pour the cooking liquid through a fine strainer into a bowl, pressing down on the vegetables with the back of a wooden spoon to extract all their juices. Return the strained liquid to the casserole.

Place the casserole over high heat and bring the liquid to the boil. Add the olives and stir well. Reduce the heat to low and add the beurre manie, a little at a time, stirring constantly, until the sauce is smooth and thick.

Remove the casserole from the heat. Pour the sauce over the meat. Sprinkle the parsley over the top and serve.

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