Pot Roast In Red Wine With Baked Stuffed Onions
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INGREDIENTS POT ROAST
6-pound round tip roast
1 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 whole bay leaf, crumbled
2 pounds small red new potatoes, scrubbed
1-1/2 pounds, about 12, whole carrots, pared
1/2 cup dry red wine
1 envelope (1-3/8-ounce)dry onion-soup mixBAKED STUFFED ONIONS
8 medium onions, about 2 pounds, peeled
2 tablespoons butter or margarine
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese
1 cup packaged croutons, crushed
2 (9-ounce) packages frozen whole green beans
Dry red wine
2 tablespoons all-purpose flour
Water
Parsley sprig for garnish, optionalPREPARE POT ROAST - Preheat oven to 350 degrees. Wipe beef with damp paper towel. Place a 3 x 18-inch piece of heavy duty foil in a shallow 15 x 10-inch roasting pan. Center roast on foil; rub with thyme, pepper, and bay leaf. Surround with potatoes and carrots.
Pour 1/2 cup wine over roast and sprinkle roast and vegetables with the soup mix. Seal foil at top and sides.
Meanwhile, prepare BAKED STUFFED ONIONS - With a sharp knife, scoop out center of each onion, leaving a 1/4-inch-thick shell. Finely chop center portion of onions (you should have about 1 cup).
In a large skillet, melt 2 tablespoons butter over moderately high heat. Add onion and sauté for 3 minutes. Remove from heat; add salt, pepper, cheese and croutons; mix. Stuff back into onions, mounding high.
Place onions in center of 24 x 18-inch piece of heavy-duty foil. Seal at top and sides. Place in 9-inch square baking pan.
Bake 1-1/2 hours along with beef roast. About 30 minutes before serving, cook green beans accoridng to package directions; drain.
TO SERVE - Remove roast from oven; fold back foil. Transfer roast to warm platter. Arrange vegetables around roast.
Strain pan drippings, pressing any vegetable bits through a sieve into a 2-cup measure. Add wine to make 1-3/4 cups liquid and put mixture into saucepan.
Mix flour with 2 tablespoons water until smooth. Stir into drippings in saucepan; bring to a boil, stirring with a wooden spoon. Reduce heat and simmer 3 minutes. Serve gravy with meat and vegetables. Garnish platter with parsley, if desired.
Makes 8 servings
NOTE - This recipe will serve 8 hungry people and probaly some leftover. It's great when rewarmed in the microwave oven or arrange individual servings in shallow containers and store in the refrigerator so that each can be reheated as desired.