cassies - stove top pot roast

How To Make cassies - stove top pot roast

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  1

  Trim off any large pieces of surface fat. Mix together salt, pepper, paprika and turmeric and rub this all over the meat.
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  2

  In a dutch oven or large skillet with a domed lid, heat (medium-high) 2 tablespoons canola or other oil and brown the meat. Add more oil if needed. Don't rush this step as browning is important for a rich deep flavor.
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  3

  Reduce the heat and add 1 1/2 cups dry red wine (or tomato juice) and 1 1/2 cup water, the bay leaves, and the cinnamon stick. Regulate the heat to maintain a slow simmer. Cover the pot.
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  4

  Scrub or peel potatoes and carrots and cut into large pieces. If using egg-sized or smaller potatoes, leave them whole. Cut the onions into large chunks. ( I saved time by buying baby potatoes with a thin skin, and prepackaged baby carrots )
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  5

  After the meat has cooked for an hour, turn it over and add the cut up vegetables.
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  6

  Continue to simmer, covered, until the meat is tender, about an hour and a half. The actual time will depend on the size and shape of the meat. ( Every so often I would push any carrots or potatoes down into the broth, moving the beef around to make room... this is easy once cooked down some.)
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  7

  Remove meat and vegetables to a warmed platter and cover loosely to keep warm while you prepare the pan juices. To thicken, raise the heat and boil down the liquid to your desired consistency, or remove 1/2 cup pan juice and thoroughly mix with 1/4th cup flour. Whisk this back into the pan and cook for about 5 minutes. Correct the seasoning, if necessary. You can fore go this step if not wanting a gravy for the meat and veggies.
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