Old Fashioned Pot Roast:
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It's the way Grandma used to make it when the whole house smelled
good. |
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What you need. |
What you do. |
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1/4 lb. bacon, cubed. |
In a roasting pan on the stove top, fry bacon on low heat, covered,
until crisp. Remove bacon, leave fat. |
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Preheat oven to 325 deg. |
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1 medium onion sliced. |
On medium heat, fry onion in fat until brown. |
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3 to 4 lb. top sirloin roast. Salt. Ground black pepper. |
Increase heat. Rub roast with salt and pepper. Push onions to
side and quickly sear meat on all sides. |
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1/2 cup dry red wine. 1/2 cup beef stock. |
Add wine and stock. Cover and roast at 325 deg for 1 & 1/2
to 2 & 1/2 hours, depending on size of roast. Add water if
needed. |
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4 medium potatoes, peeled and cut to serving sized pieces. 3
or 4 medium onions peeled. Clean and cut 4 medium carrots. 1/2
tsp salt. 1/2 tsp. ground black pepper. |
Add potatoes, onions and carrots. Sprinkle with salt and pepper.
continue roasting until vegetables are tender. about 1 &
1/2 hour. |
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1 cup sliced mushrooms. 1/2 cup dry red wine. 1/2 cup beef stock.
Granulated flour. |
Remove roast and vegetables to a warm platter. Mover roaster
to stove top. Add mushrooms, wine, and beef stock. Bring to boil
and scrape up residue. Thicken with flour if desired. Pour into
gravy boat. Serve immediately. |
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As a note: Although your pets may beg for them, these high fat
bacon bits are very unhealthy for them. However, the bits do
make a nice addition to a tossed salad. |