Old Fashioned Pot Roast Recipe from former Bully III Restaurant in Carmel California


Recipes from Our Restaurant Chefs

4-5 lb. chuck, shoulder or bottom round		2 chopped carrots
1 head minced garlic		2 diced celery ribs
1 cup flour		1 chopped onion
1 tsp. salt		2-3 cups meat stock
1/4 tsp. pepper		1 cup tomato juice
vegetable oil		1 bay leaf
		1 stick butter, melted
1/3 lb. vegetables per lb. raw meat: quartered potatoes, sliced carrots, sliced onions, chopped celery sticks.

Preparation: Dry meat, rub with garlic, dredge in flour, salt and pepper. Cover bottom of pan with oil. Brown meat; turn frequently. Add carrots, celery, onion when meat is half browned. Spoon off excess fat when meat is brown; transfer meat to roasting pan. Add tomato juice, two cups boiling stock, bay leaf. Cover. Cook on roasting rack at 300 degrees for 3-4 hours. Turn every 1/2 hour, adding stock if necessary. Steam vegetables until partially tender. Drain; dry. Brush with butter, roast to finish cooking. Remove cover during last 10 min. to brown.