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United States GP
If the weather is mild we will often have one of the last
barbeques of the season around this time. However, given
the fact that the less clement weather is beginning to
show itself, this is what we usually have.
Horseradish Pot Roast Beef
(You will need a Dutch oven for this, mind you It won’t be
the only time you’ll use it as it cooks meat beautifully)
Ingredients
2 - 4- cloves garlic, crushed (I go for the greater as I
love garlic)
1/2 – teaspoons ground black pepper
1/2 - teaspoon salt
1 - 2 – teaspoon fresh horseradish grated
1 - teaspoon dried basil
3 to 3-1/2 -pound boneless beef chuck roast
2 - tablespoon olive oil
2 - cups water
Vegetables:
2 - cups baby carrots, peeled
12 - small red potatoes, cut in half
1 - medium onion, cut into 6 wedges
Method
In a small bowl, (with a pestle and mortar) combine
garlic, salt, pepper, horseradish , and basil. Next,
evenly press garlic mixture into surface of beef.
In Dutch oven, heat over medium-high heat until hot and
add the oil. You want to evenly brown the beef roast. Next
step is to add the water. Bring to a boil and reduce the
heat to low. You want to cover roast tightly and simmer 2
hours.
Add the vegetables and cover. You need to continue cooking
40 to 45 minutes or until vegetables are tender. Remove
beef and vegetables from Dutch oven and serve.
Picnicking & Tailgating: This can be made a day or two
ahead of either the picnic or tailgate party. Before
leaving the house, microwave the roast beef and
vegetables. Then place the beef roast in a hot thermal
container so it will be nice and hot when served at the
picnic or tailgate site.
Makes 6 to 8 servings.
Wine
Chateau Pomije produce a range of wines for the Indiana
region I have only tried the Pinot noir however they do
sell a reasonable priced Merlot which I think would do
better with this meal
You could also hunt down a bottle or two from the Butler
vineyard near Bloomington. I haven’t tried these out yet,
but they are on my list, as they have a good reputation.
You can of course go for any of the mass produced wines
from California, but I do like to get the local ones as
and when I can.
By Phil Hitchings - the Grand Prix Gourmet
The
Grand Prix Gourmet Gallery
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