Cooking With Metachat!

Tuesday, January 09, 2007

Greek Pot Roast

This is typed in from a weird cookbook my mom got me called Simmering Suppers. I tweak the hell out of it and never follow it exactly, so, you know, YMMV.

4-5 lbs beef pot roast, chuck or round
1/4 lb butter
salt & pepper
2 onions quartered
3 cloves garlic, crushed (I use more like 6. Or 8.)
2 stalks celery cut into chunks
1/8 tsp cinnamon
1/4 tsp cloves
1 tsp allspice
3 bay leaves
1 cinnamon stick, broken in half
28 oz. can whole tomatos
8 oz can tomato sauce
1.5 c. red wine
.5 c water
Salt & pepper the roast (actually, I use McCormick's Montreal Steak stuff for this, whenever I'm doing beef)and brown in 2 tbsp. of the butter in a heavy pot. (I use Great Aunt Claire's kickass 1930s heavy thick oval aluminum pot that I love yet which will probably mean that any moment now I will forget what I'm typing) Set meat aside & drain fat. (I usually skip this step too ;-))
In the remaining butter in the same pan saute onions, garlic, celery, & spices until all nice & soft, then put the meat back in, add everything else (the tomatoes & the wine & stuff & this is usually where I also toss in a big old scrumbled chunk of feta cheese) cover the whole thing and simmer for two hours. Results do vary - sometimes this is awesome & sometimes's it's just okay, but whatever, it's not like usual potroast. I serve it with egg noodles so I can ladle the sauce over it.


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