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Old 09-12-2013, 07:07 PM   #1
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Pot Roast our Special

Place 1/2 up of flour on some foil. Roll meat in it. Melt 1/4 cup of butter with 1 TAB evoo this should be in a heavy c/I casserole get butter and evoo hot then put in a 3 lb. beef pot roast either a beef top or bottom round. Brown on all sides over med. heat. Now add 1 finely chopped carrot 1 med onion finely chopped, 1 stalk of celery finely chopped. Pour on sparkling wine 2 cups should do. Stir well. Cook uncovered over med heat, til liquid is reduced by half. Now add1 tab tomato paste. Cover and reduce heat. Simmer 2-1/2-3 hrs til meat is tender. Turn and baste your meat often during cooking. Place meat on cutting board. Put sauce in blender or F/P make a paste. Return to pan. Add 1/2 cup whipping cream, now stir over high heat 1-2 min. or til med thickness. Add s&p to taste slice you meat into thin slices arrange on warm pretty platter and spoon sauce over the meat. serve now while hot.
enjoy
kades

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Old 09-13-2013, 09:45 PM   #2
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Okay, I just gained the weight back reading this. Sounds wonderful Ma!
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Old 09-14-2013, 09:38 AM   #3
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I've never taken this approach to pot roast, but it looks great! I may give it a try some day!
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Old 09-14-2013, 12:56 PM   #4
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Quote:
Originally Posted by bakechef View Post
I've never taken this approach to pot roast, but it looks great! I may give it a try some day!
That's exactly what I was thinking.
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Old 09-14-2013, 01:55 PM   #5
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Just for fun, I put the recipe into Living Cookbook. Here it is with the nutritional information; I guessed on the number of servings

Kadesma's Special Pot Roast

Ingredients
3 lb. beef roast - top or bottom round
1/2 cup flour
1/4 cup butter
1 tbsp. extra-virgin olive oil
1 carrot, finely chopped
1 medium onion, finely chopped
1 stalk celery, finely chopped
2 cups sparkling wine
1 tbsp. tomato paste
1/2 cup whipping cream
salt and pepper to taste

Procedure
Place 1/2 cup of flour on a sheet pan (less waste) and roll the meat in it. Heat butter and evoo in a heavy cast-iron casserole over medium heat. Add beef roast and brown on all sides.

Now stir in carrot, onion and celery. Pour in sparkling wine and stir well. Cook uncovered over med heat, til liquid is reduced by half.

Now add tomato paste. Cover and reduce heat. Simmer 2-1/2-3 hrs til meat is tender. Turn and baste your meat often during cooking.

Place meat on cutting board. Puree sauce in blender or food processor make a paste. Return to pan. Add whipping cream, now stir over high heat 1-2 min. or til med thickness. Add s&p to taste. Slice you meat into thin slices, arrange on a warm pretty platter and spoon sauce over the meat. Serve now while hot.

Servings: 8

Cooking Times
Preparation Time: 20 minutes
Cooking Time: 3 hours

Beef, round, bottom round, separable lean and fat, trimmed to 0" fat, all grades, cooked, roasted

Common Name: Beef bottom round

Nutrition Facts
Serving size: 3 oz.
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Other serving sizes: 1 lb, 1 lb raw with refuse, yields, excluding refuse, 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse), 1 roast (yield from 600 g raw meat), 100g

Amount Per Serving
Calories 187
Calories From Fat (37%) 69.74
Calories From Protein (63%) 117.26
Calories From Carbohydrates (0%) 0
Calories From Alcohol (0%) 0
% Daily Value
Total Fat 7.72g 12%
Saturated Fat 2.77g 14%
Monounsaturated Fat 3.27g
Polyunsaturated Fat 0.29g
Cholesterol 79mg 26%
Sodium 36mg 2%
Potassium 223mg 6%
Total Carbohydrates 0g 0%
Fiber 0g 0%
Sugar 0g
Net Carbohydrates 0g
Protein 27.42g 55%
Vitamin A 0IU 0%
Vitamin C 0mg 0%
Calcium 7mg <1%
Iron 2.24mg 12%
Vitamin E 0.38mg 4%
Thiamin 0.06mg 4%
Riboflavin 0.15mg 9%
Niacin 4.79mg 24%
Vitamin B6 0.36mg 18%
Folate 9mcg 2%
Vitamin B12 1.53mcg 26%
Pantothenic Acid 0.54mg 5%
Vitamin K 1.3mcg 2%
Phosphorus 171mg 17%
Magnesium 18mg 5%
Zinc 4.61mg 31%
Copper 0.07mg 3%
Manganese 0.01mg <1%
Selenium 28.1mcg 40%
Alcohol 0g
Caffeine 0mg
Water 64.46g 0%
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