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Ingredients
| round steak (rump): 5 lbs |
| garlic: 2 cloves (slivered) |
| salt: 1/2 tsp |
| black pepper: 1/2 tsp |
| fresh rosemary: 1/2 tsp (dried) |
| all-purpose flour (unsifted): 1 cup |
| onions: 1 |
| whole cloves: 12 cloves (whole) |
| olive oil: 6 Tbl |
| red wine: 2 cups |
| garlic: 2 cloves (mashed) |
| bay leaf: 1 |
| fresh rosemary: 1 tsp (chopped) |
| canned tomato puree: 1 1/4 cups |
| brandy (Cognac): 1/2 cup |
| black olives: 1 cup (sliced) |
| parsley: 3 Tbl (chopped) |
Pot Roast Nicoise
Credit: Food.com
User rating:
-
Prep Time
1200 min -
Cook Time
4 min -
Servings
15 serving(s)
Tags
- Make 10 slashes in the roast and insert the garlic slivers. Rub the roast with the salt, pepper dried rosemary then dredge in the flour. Heat oil in a deep skillet and brown the roast on all sides.
- Poke all of the whole cloves into the onion.
- Add the wine, mashed garlic, the onion with cloves, bay leaf, 1 teaspoon rosemary and 1 cup tomato puree. Cover the pan and slowly simmer for 4 hours, basting the meat with the pan juices every 1/2 hour.
- Remove the roast and let stand for 5 - 10 minutes. Add the 1/4 cup tomato puree, the cognac, sliced black olives and cook for 4-5 minutes. Pour the juices over the sliced roast and top with the chopped parsley.
- Serve hot.