Recipe - Hearty Pot Roast

2 pound Round roast, trimmed
1 One half cup Onions coarsely chopped
2 teaspoon Ginger
2 teaspoon Garlic minced
1 teaspoon Coriander ground
One fourth teaspoon Cinnamon
1 One half cup White wine
2 cup Beef broth
1 tablespoon Molasses
2 Strips orange peel
One half Bay leaf
One half teaspoon Fresh ground black pepper
3 pound Red new potatoes
Quartered
2 pound Carrots cut in 2" pieces
One half teaspoon Salt
2 tablespoon Fresh parsley chopped

Preheat oven to 325F. Heat large Dutch oven over mediumhight heat until
very hot. Add beef and cook until well browned on all sides; set aside.
Add onions to Dutch oven; cook until soft and beginning to brown, 10 to 15
minutes. Stir in ginger, garlic, coriander and cinnamon; cook 1 minutes.
Stir in wine, broth, molasses, orange peel bay leaf and pepper. Return
beef to pot and bring to boil. Cover and transfer to oven. Roast 1 1/2
hours. (Can be made ahead. Cover and refrigerate overnight. Skim fat.
Reheat to boiling over medium heat). Add potatoes and carrots to Dutch
oven and sprinkle with salt. Cover and roast 1 hour more. Remove beef and
slice very thin. Serve with vegetables and juices. Sprinkle with parsley

Recipe By : Ladies' Home Journal

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip