Vegetable pot roast


4-5 lb pot roast
2 medium onions, diced fine
1 clove garlic, diced fine
2 white turnips, peeled & diced fine
2 carrots, diced fine
2 ribs celery, diced fine
1 green pepper diced fine

3 sprigs of parsley, minced
2 tbsp butter, vegetable oil or bacon fat
2 tsp salt
freshly ground pepper
dash of cayenne

How to prepare

Preheat the oven to 325 or moderate. Heat the fat in a heavy, oven proof casserole – one just large enough to accommodate the meat comfortably- with a tight fitting lid. When the fat is hot, add the meat and brown quickly on all sides. Take off the heat, sprinkle with salt, pepper and cayenne. Add the chopped vegetables, cover place in the oven and cook for 2 1/2 to 3 hours, or until meat is very tender when pierced with a fork. Lift from the casserole and set aside for the moment. Keep warm. Pour the vegetable sauce in the casserole into a blender or food processor blend to a smooth puree. If the blender wont hold it all at one time do it in small quantities. Pour into a saucepan to reheat, and taste for seasoning.

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