|
|
 |
Liberty Tree Tavern Pot Roast |
 |
|
| We spent the Labor Day weekend of 2006 at the Contemporary Hotel at WDW. During this trip we secured Cooking with Mickey and the Disney Chefs, Volumes 1 & 2.
This recipe comes from them, though it has been adapted by us to fit what we can get and what we can do.
|
|
| Ingredients: |
1/4 cup EVOO
2-3 lb. Boneless Beef Shoulder or Chuck Roast
1 stick unsalted butter
6 Carrots, chunked
2 Cups Leeks, Chopped
2 Cups Celery, diced
4 Onions, quartered
|
2 T Garlic, Chopped
1 T Thyme
1 Cup Flour
1 Tablespoon chicken Bouillon Granules
1 Cup Burgundy Wine
2 Tablespoons Cognac
4 Cups Beef Stock
|
|
| Procedures: |
Heat the oil in a large Dutch oven and brown the roast on all sides.
Remove the meat and add the butter.
After the butter has melted, add the vegetables, garlic and thyme. Sauté until vegetables are tender.
Stir in the flour and bouillon, and continue cooking until flour is lightly browned.
Stir in burgundy wine and beef broth. Add the meat back into the pan.
Cover and cook on the stove top for about 3 hours, or until meat is fork tender.
|
|
| Notes: |
2023-10-28: With mashed potatoes and a Pinotage.
2022-11-14: Served with parsnips ala V&A, and a bottle of Pinotage.
2020-11-11: We used a 4.8 lb bottom round, as shoulder/chuck was not on the shelf.
2020-09-20: We used a 4 pound chuck roast, with half being browned and then frozen. Everything was done on the stove top and references to the oven will be removed. The leeks were an excellent addition and the recipe will reflect a recommendation for garlic mashed potatoes. Dessert was daiquiri pie.
2008-06-18: Added to our cookbook.
| |
|
02/12/2024
|
| |
