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Categories:
vegetables potatoes carrots red bell pepper stalks of celery mushrooms Whisk Together tomato sauce red wine Bordelaise Marinade coffee campbells golden mushroom soup water
Viewed: 2 - Published at: a year agoIngredients
- Vegetables:
- 1 dozen new white potatoes-cut up
- 1 small bag of baby carrots
- 1 red bell pepper-sliced
- 4 stalks of celery-cut into inch pieces
- sliced mushrooms (canned or fresh)
- Sauce:
- Whisk together in large sauce pan, and heat:
- 1 sm. can tomato sauce
- 1 pkg au jous gravy mix
- 1 cup red wine, or more
- 1/2 bottle of Bordelaise Marinade/gravy sauce (optional)
- 1-cup strong coffee (use instant if you have it)
- 1 can Campbell's Golden Mushroom soup (optional-if you do not have Bordelaise sauce)
- Add water if you want a more mild gravy
Method
- Saute:
- 1/4 red onion - thinly sliced or chopped
- 1/4 yellow onion - thinly sliced or chopped
- parsley
- garlic
- pinch of fresh Italian herbs - sage, oregano, thyme, rosemary
- Directions:
- Season roast with salt and pepper (rub it in), or I use Molly Stone's Santa Maria seasoning.
- Sear on all sides on high heat, in a large roasting pot with olive oil to cover bottom. Pour a little red wine over meat after it is completely sealed. This will loosen any of the pan drippings.
- Remove meat-set aside on plate.
- Add onion, garlic, and fresh herbs to pan. You may want to add a little butter to the sauce left at the bottom of pan from meat. Saute for about one minute, and return meat to pan.
- Add Vegetables and Sauce
- Cover roasting pot and put in 350° oven for 2 - 3 hours.
