Garden Pot Roast

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In Romania, the national dish is called Ghiveciu National: it celebrates spring by pairing meat with an array of vegetables. We’ve modified it for American ingredients and methods and substituted beef for the traditional veal.

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Ingredients

  • 1 beef bottom round roast (3 lbs.)
  • ½ to 1 tsp. cracked black pepper
  • 1/4 tsp. salt
  • 1 Tbs. cooking oil
  • 1 C. beef broth
  • 2 Tbs. tomato paste
  • 1 medium onion, coarsely chopped (½ C.)
  • 2 cloves garlic, minced
  • ½ tsp. dried marjoram, crushed
  • 1/2 tsp. dried thyme, crushed
  • 1/3 C. golden raisins
  • 3 C. vegetables (such as whole green beans, or peeled and cut up winter squash, parsnips, celery; broccoli, and/or cauliflower)
  • 1 C. sugar snap peas
  • 1 Tbs. cornstarch
  • 2 Tbs. cold water

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Directions

Trim fat from roast. Sprinkle with the cracked pepper and salt. In a large 4 to 6 quart pot brown roast on all sides in hot oil, about 5 minutes. Drain off fat. Combine broth and tomato paste; pour over roast. Add onion, garlic, marjoram, and thyme. Bring to a boil; reduce heat. Cover and simmer for 2 hours or until meat is tender. Add raisins and (if using) green beans, squash, or parsnips. Return to boiling; reduce heat. Cover and simmer for 10 to 15 minutes more or till vegetables are just tender. Stir in sugar snap peas and (if using) celery, broccoli, or cauliflower. Cook 3 to 4 minutes more or till vegetables are crisp tender. Using a meat fork and slotted spoon, remove meat and vegetables to a serving platter, reserving juices in pot. Cover meat and vegetables to keep warm. For gravy, strain juices into a glass measuring C. Skim off fat. Return 1 1/4 C. of the pan juices to pot. Discard remainder. In a small bowl, stir cornstarch into cold water till smooth (or shake together in a screw top jar). Stir into the juices in saucepan. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Spoon some of the gravy over meat and vegetables and pass remainder. Makes 6 servings plus leftover meat.

Source: Better Homes and Gardens, March 1998

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