SPRING ROAST   
  Ingredients :
    3 lb (1 ½ k) boneless beef chuck roast
    1 medium size onion chopped
    3 garlic cloves, crushed
    2 large carrots, peeled and cut julienne
    3 turnips, peeled and cut julienne
    1 cup tomato, peeled, seeded and diced
    1 cup mushrooms, cut in thick slices
    3 tablespoon cornstarch
    1 tablespoon ginger, peeled and finely chopped
    2 tablespoons olive oil
    ¾ cup port wine
    1 cup red wine
    4 cups beef stock
    2 tablespoons Worcestershire sauce
    1 tablespoon brown sugar
    3 bay leaf
    1 teaspoon oregano
    1 teaspoon thyme
    3 tablespoon water
    Salt
    Pepper

  Preparation:

Season meat with salt and pepper. Pour oil in a large pan and brown roast on all sides. Remove from pan.

Discard fat from pan and leave 1 tablespoon. Add garlic, port wine and wine and boil for 5 minutes. Add stock, Worcestershire Sauce, sugar, ginger, tomato, bay leaf, thyme and oregano. Bring to a boil and add meat, carrots, turnips, mushrooms, salt and pepper. Cook, covered, at low heat for 3 hours.

Cool. Discard fat from surface. If sauce needs thickening, bring to a boil and pour 2 ½ tablespoon cornstarch diluted in ¼ cup water.

Cut roast in slices and serve with white rice, purée or vegetables.
 
        4 to 6 servings
       
 
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