Round Roast In Casserole
- 1 pt. claret
- 1 clove garlic
- 1 tsp. thyme
- 10 whole peppers
- 2 tsp. salt
- 1 tsp. sugar
- 1/2 stick butter
- 2 marrow bones
- 1/2 lb. mushrooms
- 2 shallots
- parsley
- 3 Tbsp. olive oil
- 1 dried red pepper
- 1 bay leaf
- 6 cloves
- 5 to 7 lb. top round roast
- 1 can beef broth
- 1 carrot
- 6 small onions
- 2 Tbsp. flour
- Make a marinade of wine, olive oil, garlic, red pepper, remaining seasonings and salt.
- Place roast in it and marinate for at least 24 hours.
- Remove roast; strain marinade and set aside. Dry meat, then massage it with sugar and brown in 2 tablespoons butter.
- Place in Dutch oven and fill with beef broth to 1/2 the depth of roast.
- Lay marrow bones beside it and cover pan.
- Simmer for 1 hour.
- Slice carrot, mushrooms and onions.
- Add to meat and cook an hour longer, still covered.
- Add strained marinade and cook another hour without the cover.
- Saute chopped shallot in butter.
- Brown flour in a dry pan and stir shallots into it.
- Add 1 cup of sauce from meat and blend well, then combine with juices from casserole, removing the marrow bones first.
- Sprinkle with parsley.
- Serves 8.
claret, clove garlic, thyme, peppers, salt, sugar, butter, bones, mushrooms, shallots, parsley, olive oil, red pepper, bay leaf, cloves, roast, beef broth, carrot, onions, flour
Taken from www.cookbooks.com/Recipe-Details.aspx?id=782934 (may not work)