Recipe - French Roast

1 4# french roast this is
what my kosher butcher in
Chicago calls it; dont know
what it is called
elsewhere. Have also used
piece of flat london broil
4 md Onions, cut or sliced up
1 Bag (1#) baby carrots, cut
in half if large
Black pepper
Thyme leaves, dried
Dried bay leaves
1 Bottle burgundy wine Kedem
makes one (burgundy royale)
1 cn (6oz.) tomato paste

cut up onions and carrots and combine in bottom of 5 qt. dutch oven. shake
some dried thyme leaves over. Lay meat over veg. mixture. (don't brown it
or anything). sprinkle some black pepper, thyme leaves and about 6 bay
leaves on top of meat. Pour whole bottle of wine into pot don't worry,
all the alcohol evaporates. bring to boil, lower to simmer and cook for
about 3 hours until meat is soft. This is a top of the stove recipe. When
meat is done, remove from pot, add can of tomato paste, mix and simmer til
combined. REturn meat to pot and refrigerate overnight. Much easier to cut
in slices next day when cold. REheat to serve. Delicious and very easy, two
of my requirements.

Posted to JEWISHFOOD digest V97 #023 by MUFFYMOM@aol.com on Jan 21, 1997.