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Hearty Pot Roast

Recipe By: Ladies' Home Journal
Serving Size: 8 Preparation Time :3:00
Categories: Magazines


2 pounds round roast, trimmed
1 1/2 cups onions --coarsely chopped
2 teaspoons ginger
2 teaspoons garlic --minced
1 teaspoon coriander --ground
1/4 teaspoon cinnamon
1 1/2 cups white wine
2 cups beef broth
1 tablespoon molasses
2 strips orange peel
1/2 bay leaf
1/2 teaspoon fresh ground black pepper
3 pounds red new potatoes --quartered
2 pounds carrots --cut in 2" pieces
1/2 teaspoon salt
2 tablespoons fresh parsley --chopped


Preheat oven to 325F. Heat large Dutch oven over medium-hight 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

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