Pot Roast

Courtesy of Chef Mary Talaber

4 lb. rump roast
1 or 2 carrots – sliced
1 large onion – sliced
12 mushroom caps
2 garlic cloves – minced
1/2 small can tomato juice
Bee stock as needed
1/3 teaspoon thyme
1/2 teaspoon mace
3 bay leaves
1 cup Italian parsley – chopped
4 cups red wine
3-4 tablespoons cognac
4 tablespoons olive oil
Olive oil for browning
1 tablespoon sugar
2 teaspoons of salt (approximately)
1/2 teaspoon of ground pepper
Brown Roux

In sauce pan combine red wine, thyme, mace, bay leaves, tomato juice, sugar, salt, pepper and olive oil. Bring to a simmer and make sure that the sugar and salt dissolve. Remove from heat and cool.

Find a big enough plastic bag to hold the meat and the marinate. Put meat in plastic bag and add liquid. Let the air out of the bag and tie it tight. Put in a bowl or pan and refrigerate for a day or tow. Remove meat from marinate and dry with a paper towel.

In skillet, heat oil on high and brown meat on all sides. Transfer meat in to a dutch oven or deep sauce pan. Add onions, carrots, garlic to skillet and cook for a few minutes. Then add marinate and beef stock and bring to a boil. Pour over meat, then cover tightly. Simmer in oven 2-2/1/2 hours or until the meat is tender.

Remove meat from pan. Skim off fat from surface, taste for seasoning. Simmer liquid, add roux and cook until the roux is throughly cooked. Strain sauce and pour over meat. In saute pan, heat olive oil add mushrooms and saute for a few minutes. Then hint with cognac and pour over the meat and sauce and serve.