3 to 4 pound lean beef, chuck or bottom round roast,
1 1/2 cups Burgundy wine,
2 large onions, sliced,
1 lemom sliced,
2 tablespoons sugar,
1 tablespoon salt,
1 teaspoon ginger-optional,
12 whole peppercorns,
4 tablespoons fat,
2 tablespoons flour | | | On the day before you cook your pot roast, place it in a deep bowl and add all ingredients EXCEPT fat and flour-the meat should be half covered with Burgundy mixture. Let stand 18-24 hours in a cold place, turning occasionally during the day. The next day remove meat from liquid and drain. Place 2 tablespoons fat in a heavy pan and brown meat, then add the wine mixture in which the meat was soaked. Cover pan and simmer 3 to 4 hours--add water if it cooks dry. Take meat out of liquid and strain the remaining liquid in the pan. In the pan, melt 2 tablespoons fat, stir in flour and brown lightly. Add the strained liquid and cook, stirring, until slightly thickened--if too thick, thin with water to the desired consistency. Taste, add salt if needed. Place meat into gravy and heat 5 minutes longer. Serve sliced on a hot platter, pouring gravy over meat. Makes 8 to 12 servings. |
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