How to make it

  • Heat broiler and season roast with pepper.
  • Place meat on broiler pan rack and broil about 4” from heat until brown on all sides.
  • Reduce oven temperature to 325.
  • Combine onions, garlic, consommé, wine, tomato paste and spices in a Dutch oven.
  • Add beef and bring it to a simmer over moderate heat.
  • Cover tightly and transfer to oven and cook for an hour and a half.
  • Add the potatoes, carrots and celery and continue baking for another hour.
  • Slice meat into 1/4" slices and arrange them overlapping slightly on a heated serving dish.
  • Set potatoes and carrots around meat and keep warm.
  • Puree onions, celery and meat juices in an electric blender or food processor.
  • Add butter to a heavy skillet and set over moderate heat for 30 seconds.
  • Add mushrooms and cook for about 5 minutes until lightly browned.
  • Stir in the gravy then keep warm over low heat until ready to serve.
  • Spoon sauce over the beef and sprinkle everything with parsley.

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