(marinade 2 days in advance, start cooking 4 hours in advance)




Use a heavy cast aluminum or cast iron sauce or fry pan. Add olive oil and blend in the flour and stir continuously for 5 minutes or so until it is dark nutty brown. Remove from heat and when it has stopped bubbling blend in hot stock all at once with whip. When smooth ladle in some of the marinade and then return all liquid to the casserole.

Cooking the Beef

Put roast and vegetables in casserole with sauce* and bring to simmer on top of stove. Put in 350° oven about 3 1/2 hours depending on amount of meat.

*can be prepared ahead of time until this point and refrigerated.

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