Ingredients Jump to Instructions ↓

  1. 2 1/2 lbs 1135g / 40oz Boned bottom round roast

  2. 1/4 lb 113g / 4oz Thinly-sliced mushrooms

  3. 1 teaspoon 5ml Butter

  4. 1 Celery - cut 3 Carrots - cut in

  5. 3s (medium)

  6. 6 New potatoes - with skins

  7. 3 tablespoons 45ml Tomato paste

  8. 1 cup 237ml Robust red wine

  9. 1/2 teaspoon 2 1/2ml Parsley

  10. 1/2 teaspoon 2 1/2ml Sage

  11. 1/2 teaspoon 2 1/2ml Rosemary

  12. 1/2 teaspoon 2 1/2ml Thyme

  13. 1/2 teaspoon 2 1/2ml Marjoram

  14. 1/2 teaspoon 2 1/2ml Crumbled sweet basil

  15. 1 cup 62g / 2 1/5oz Beef consomme

  16. 3 Minced garlic

  17. 2 Yellow onions - sliced

  18. 1/4 teaspoon 1 1/3ml Fresh-ground black pepper

  19. 1 tablespoon 15ml Minced parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat your broiler and season the roast with the pepper. Place the meat on the broiler pan rack and broil about 4 inches from the heat until brown on all sides - about 10 minutes or so. Reduce the oven temperature to 325F. Combine the onions, garlic, consomme, wine, tomato paste, and spices in a 4-quart Dutch oven. Add the beef and bring it to a simmer over moderate heat. Cover tightly and transfer to the oven, and cook for an hour and a half. Add the potatoes, carrots and celery, and continue baking for another hour, or until the meat is tender. Slice the meat into quarter-inch thick slices, and arrange them, overlapping slightly, on a heating platter, or a heated serving dish. Set the potatoes and carrots around the meat; keep warm. Puree the onions, celery and meat juices in an electric blender or food processor. Add the butter to a heavy 10-inch skillet and set over moderate heat for about 30 seconds. Add the mushrooms and cook for about 5 minutes, until lightly browned. Stir in the gravy. Keep warm over low heat until ready to serve. Spoon the sauce over the beef and sprinkle everything with parsley.


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