Gingered Beef Pot Roast

Name: Gingered Beef Pot Roast
Yield: 8 servings
Cuisine: United States
Ingredients: 1 teaspoon ground turmeric; 2 teaspoons salt; ¼ teaspoon freshly ground black pepper; 3 tablespoons oil; 4 to 5 pounds bottom or top round of beef; 4 to 5 pounds bottom or top round of beef; 2 teaspoons ground ginger; ¼ cup all-purpose flour; 1 cup peeled, seeded and chopped tomatoes, fresh or canned; 1 cup Beef Stock; ⅓ teaspoon ground thyme; 1 dried red pepper, crushed; 2 onions, thinly sliced; 1 garlic clove, finely minced; 1 cup peeled, seeded and chopped tomatoes, fresh or canned; 1 cup peeled, seeded and chopped tomatoes, fresh or canned

Preparation info

8
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

4 to 5 pounds bottom or top round of beef
2 teaspoons ground ginger
¼

Americas
United States
Main course
New York

Method

Wipe the meat with a damp cloth.
Combine the ginger, flour, turmeric, salt and pepper and dredge the meat with it.
Brown the meat on all sides in the oil in a heavy Dutch oven. Add the onions, garlic, tomatoes, stock, thyme and red pepper. Bring to a boil, cover, and simmer gently for about three hours, or until tender.