Jim54
New member
This was undoubtedly the greatest cooking success I have ever had!! It came out wonderful tasting and looking!
I used an eye of round roast I found on sale. You can use chuck roast, top round, bottom round, rump, eye of round...). The recipe is for 4 to 6 people so I only used half of the ingredients I list below and made 2. You will need 1 pound of meat for 2 or 3 servings.
POT ROAST
Ingredients:
2 lbs boneless roast
4 or 6 slices of bacon (one for each serving of beef)
4 tsps salt
1 tsp black pepper
1 Tbs tomato paste
1 cup onions
1 cup bell pepper
1/8 tsp thyme
1/2 tsp rosemary
2 bay leaves
1 large serving spoon of minced Garlic (I have yet to EVER use too much so very likely you will need to adjust)
1/4 cup brown sugar
1/2 cup red wine
1 qt. beef stock
Directions:
ROOT VEGETABLES
Ingredients:
1 carrot
2 red potatoes
2 stalks celery
4 mushrooms
3 tbs olive oil
2 tsp salt
1/2 tsp pepper
Directions:
WELLINGTON
Ingredients:
2 cans of Pillsbury Seamless Crescent dough
4 portions of cooked pot roast (6 to 8 oz each)
egg wash (1 egg yolk and 1 tsp water)
cooked root vegetables
Directions:
Notice that the dough is big enough to completely wrap the meat and vegetables.
Notice that I failed to remove the little arrow used to secure the bacon.
I found the basic recipe on the Internet but modified it by adjusting the spices, using onions and mushrooms in both the pot pie stage and as root vegetables, adding garlic, and using crescent dough rather than puff pastry.
I used an eye of round roast I found on sale. You can use chuck roast, top round, bottom round, rump, eye of round...). The recipe is for 4 to 6 people so I only used half of the ingredients I list below and made 2. You will need 1 pound of meat for 2 or 3 servings.
POT ROAST
Ingredients:
2 lbs boneless roast
4 or 6 slices of bacon (one for each serving of beef)
4 tsps salt
1 tsp black pepper
1 Tbs tomato paste
1 cup onions
1 cup bell pepper
1/8 tsp thyme
1/2 tsp rosemary
2 bay leaves
1 large serving spoon of minced Garlic (I have yet to EVER use too much so very likely you will need to adjust)
1/4 cup brown sugar
1/2 cup red wine
1 qt. beef stock
Directions:
- Preheat oven to 325F
- In an oven-safe skilled, cook the bacon just a little. You want it to be undercooked in order to wrap the beef. Remove and set aside to cool. Leave the bacon grease in the skillet for the next step.
- Cut chuck roast into 1 1/2 "slices. Wrap each slice with a piece of bacon. Fix it in place with toothpicks. Season with salt and pepper. Place the slices in the skillet and brown on both sides.
- Combine all remaining ingredients in a large stockpot, mix well. Pour liquid over roasts and cover with foil.
- Cook at 325F for 4 hours. Cool in braising liquid.
ROOT VEGETABLES
Ingredients:
1 carrot
2 red potatoes
2 stalks celery
4 mushrooms
3 tbs olive oil
2 tsp salt
1/2 tsp pepper
Directions:
- Cut vegetables into 1 inch cubes. Holding back the mushrooms, place vegetables in a bowl and pour olive oil over the vegetables and toss well to coat.
- Sprinkle with salt and pepper and transfer to a baking sheet.
- Roast at 325 degrees for 20 minutes. Remove vegetables from the over, move vegetables around, add the mushrooms and return to oven for 10 more minutes or until they are tender.
WELLINGTON
Ingredients:
2 cans of Pillsbury Seamless Crescent dough
4 portions of cooked pot roast (6 to 8 oz each)
egg wash (1 egg yolk and 1 tsp water)
cooked root vegetables
Directions:
- Roll dough to 1/8 - 1/4 inch thick. Cut each sheet into 2 pieces.
- Place 6 to 8 ounces of Pot Roast in the center of the dough.
- Top with a few roasted vegetables.
- Brush the edges of the pastry with the egg wash. Pull the edges of the dough up to form a pouch. Brush the top and sides with the egg wash.
- Cook at 350 degrees for 25 minutes until pastry is golden brown and the pot roast is 165 degrees.
Notice that the dough is big enough to completely wrap the meat and vegetables.
Notice that I failed to remove the little arrow used to secure the bacon.
I found the basic recipe on the Internet but modified it by adjusting the spices, using onions and mushrooms in both the pot pie stage and as root vegetables, adding garlic, and using crescent dough rather than puff pastry.
This looks fabulous!!
