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    Hearty Potroast

    Source of Recipe

    2 pounds trimmed beef bottom round roast
    1-1/2 cups coarsely chopped onions
    2 teaspoons ground ginger
    2 teaspoons minced garlic
    1 teaspoon ground coriander
    1/4 teaspoon ground cinnamon
    1-1/2 cups dry white wine
    1 can (14-1/2 oz.) beef broth plus enough water to equal 2 cups
    1 tablespoon molasses
    2 strips (3 inches each) orange peel
    1/2 bay leaf
    1/2 teaspoon freshly ground black pepper
    3 pounds red potatoes, quartered
    2 pounds carrots, cut into 2-inch pieces
    1/2 teaspoon salt
    2 tablespoons chopped fresh parsley

    1. Heat oven to 325 degree F. Heat large Dutch oven over medium-high heat until very hot. Add beef and cook until well browned on all sides; set aside.
    2. Add onions to Dutch oven; cook until soft and beginning to brown, 10 to 15 minutes. Stir in ginger, garlic, coriander, and cinnamon; cook 1 minute. Stir in broth, wine, molasses, orange peel, bay leaf, and pepper. Return beef to pot and bring to boil. Cover and transfer to oven. Roast 1-1/2 hours.
    3. Add potatoes and carrots to Dutch oven and sprinkle with salt. Cover and roast 1 hour more. Remove beef and slice very thin. Serve with vegetables and juices. Sprinkle with parsley. Makes 8 servings.

    Make-Ahead Tip: Prepare roast as directed in steps 1 and 2. Cover and refrigerate overnight. Skim fat. Reheat to boiling over medium heat. Continue as directed.

    Nutritional Information
    Nutritional facts per serving
    calories: 380, total fat: 7g, saturated fat: 2g, cholesterol: 67mg, sodium: 495mg, carbohydrate: 48g, protein: 30g




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