Aunt Kathy’s Pot Roast
1 4 pound pot roast.
I prefer bottom round. Made it once with rump roast but it was not nearly as good.
½ tsp salt
¼ tsp pepper
2 Tbs flour
5 Tbs butter
3 onions,sliced
3 carrots, peeled
3 stalks celery,sliced
½ cup tomato sauce
2 cups water
1 bay leaf
½ cup red wine (Bogle Cabernet works well)
3 cubes beef bouillon
Wipe meat with damp cloth Pat dry. (If meat is wet it won’t brown in the flour mixture as well.)
Combine salt, pepper, and flour. Rub into surface of roast.
Melt butter in Dutch oven. Brown roast on all sides. Add onions; brown. Add carrots, celery, tomato sauce, water, bay leaf, and red wine. Cover; simmer 3.5 hours. Be sure not to let the temperature get too high. It should just be a very small bubble to the simmer.
Toward the end of cooking, flavor with bouillon, salt and pepper to taste.
Slice meat. Serve with pan juices, accompanied by rice or potatoes.
Yield 8 servings.
Kathy's Ribolita
2 cups of white beans
1 Vidalia onion (1/2 cup chopped)
6 cups of water in pressure cooker
1 tablespoon rosemary
1 tablespoon sage
3 cloves garlic
3 full stems of bok choy with leaves, chopped
1/2 cup chopped celery
3 TBS olive oil
1 quart organic chicken stock
6 oz organic, no sugar tomato sauce
6 oz tomato paste
1 Tablespoon worcestershire sauce
1 portabello mushroom chopped
1 beef and 1 chicken boullion cubes
kosher salt and freshly ground pepper to taste
Soak the beans overnight. Use Pressure cooker or conventional pot to make beans tender, as follows:
Pressure cooker: Rinse and cook them in a pressure cooker for 7 minutes. (Bring pressure cooker to steam and then begin timer for 7 minutes. ) Turn off the pressure cooker and leave it for 15 minutes. Release remaining pressure.
Conventional: Cook beans until tender. Do not add salt when cooking beans as it will prevent them from getting soft.
Drain, keeping drained liquid. Return beans to iron pot with 1/2 the liquid. Add chicken stock.
In a skillet saute in olive oil: chopped vidalia onion, bok choy, 1 tablespoon chopped fresh rosemary and 1 tablespoon chopped fresh sage. Shave garlic with a cheese grater and add. (You can also roast garlic in toaster oven on 350 for 1/2 hour. More tasty this way if you have the time.)
Add the herbs and onion mixture, tomato sauce, and garlic into the mixture. Don't clean sautee pan yet.
Mix and bring to a boil. Simmer 15 minutes.
Sautee chopped portobello mushroom in pan. Add to mixture. Simmer another fifteen minutes.
Add kosher salt and ground pepper to taste.
Serve with grated Parmigian cheese and toasted baguette bread cut into small pieces. Day old bread is fine.
Serves 7.
Kathy's Ribolita
2 cups of white beans
1 Vidalia onion (1/2 cup chopped)
6 cups of water in pressure cooker
1 tablespoon rosemary
1 tablespoon sage
3 cloves garlic
3 full stems of bok choy with leaves, chopped
1/2 cup chopped celery
3 TBS olive oil
1 quart organic chicken stock
6 oz organic, no sugar tomato sauce
6 oz tomato paste
1 Tablespoon worcestershire sauce
1 portabello mushroom chopped
1 beef and 1 chicken boullion cubes
kosher salt and freshly ground pepper to taste
Soak the beans overnight. Use Pressure cooker or conventional pot to make beans tender, as follows:
Pressure cooker: Rinse and cook them in a pressure cooker for 7 minutes. (Bring pressure cooker to steam and then begin timer for 7 minutes. ) Turn off the pressure cooker and leave it for 15 minutes. Release remaining pressure.
Conventional: Cook beans until tender. Do not add salt when cooking beans as it will prevent them from getting soft.
Drain, keeping drained liquid. Return beans to iron pot with 1/2 the liquid. Add chicken stock.
In a skillet saute in olive oil: chopped vidalia onion, bok choy, 1 tablespoon chopped fresh rosemary and 1 tablespoon chopped fresh sage. Shave garlic with a cheese grater and add. (You can also roast garlic in toaster oven on 350 for 1/2 hour. More tasty this way if you have the time.)
Add the herbs and onion mixture, tomato sauce, and garlic into the mixture. Don't clean sautee pan yet.
Mix and bring to a boil. Simmer 15 minutes.
Sautee chopped portobello mushroom in pan. Add to mixture. Simmer another fifteen minutes.
Add kosher salt and ground pepper to taste.
Serve with grated Parmigian cheese and toasted baguette bread cut into small pieces. Day old bread is fine.
Serves 7.
