Pot Roast Jardiniere Recipe
Ingredients
1 beef chuck pot roast (4 pounds)
1/4 cup prepared horseradish
1 tablespoon salt
1 medium tomato, chopped
1 cup Beef Stock
3 medium kohlrabi or turnips, pared and cut in 1/2 inch cubes
3 medium carrots, cut in 1/2 inch slices
1 pound fresh
Brussels sprouts,cleaned
1 teaspoon snipped fresh or 1/2 teaspoon dried thyme leaves
1 teaspoon snipped fresh or 1/2 teaspoon dried marjoram leaves
1 teaspoon salt
1/2 teaspoon pepper
2 leeks, cut in 1 inch pieces
2 teaspoons arrowroot
Cold water
Directions
Rub meat on both sides with a mixture of horseradish and 1 tablespoon salt; place meat in a dutch oven.
Add tomato and stock to dutch oven.
Cover.
Cook in a 325degree F oven about 3 hours, or until meat is tender.
Add vegetables, thyme, marjoram, 1 teaspoon salt, and 1/2 teaspoon pepper to dutch oven during last 15 minutes of cooking time; cook just until vegetables are tender.
Remove meat and vegetables to platter.
Skim fat from cooking liquid.
If thicker sauce is desired, mix arrowroot with a little cold water and stir into liquid.
Simmer, stirring constantly, until sauce is thickened.
Pass sauce.
Add tomato and stock to dutch oven.
Cover.
Cook in a 325degree F oven about 3 hours, or until meat is tender.
Add vegetables, thyme, marjoram, 1 teaspoon salt, and 1/2 teaspoon pepper to dutch oven during last 15 minutes of cooking time; cook just until vegetables are tender.
Remove meat and vegetables to platter.
Skim fat from cooking liquid.
If thicker sauce is desired, mix arrowroot with a little cold water and stir into liquid.
Simmer, stirring constantly, until sauce is thickened.
Pass sauce.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
