RF: Polenta is a recipe title

Name: RF: Polenta is a recipe title
Yield: 6–8 servings
Ingredients: 1 (3–4 lb.) beef roast for pot roast such as brisket, rump, or bottom round; 2 TB. vegetable oil; 2 large onions, cut into large chunks; 1 (28-oz.) can Italian style plum tomatoes, drained; 1 cup canned or homemade beef broth or stock; 2 tsp. paprika; 1 tsp. salt, or salt to taste; 1/2 tsp. freshly ground black pepper; 11/2 tsp. minced fresh oregano, or 1/2 tsp. dried; 11/2 tsp. minced fresh thyme, or 1/2 tsp. dried; 1/2 tsp. powdered mustard; 1/2 tsp. cayenne pepper; Second Thoughts

From: The Complete Idiot's Guide to Cooking Basics

Servings: 6–8 servings

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Ronnie's Notes

Tips: What Is It? A Dutch oven is a large heatproof, short-handled casserole or pan.

Difficulty: Intermediate

Ingredients

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Scale Recipe

6

1 (3–4 lb.) beef roast for pot roast such as brisket, rump, or bottom round
2 TB. vegetable oil
2 large onions, cut into large chunks
1 (28-oz.) can Italian style plum tomatoes, drained
1 cup canned or homemade beef broth or stock
2 tsp. paprika
1 tsp. salt, or salt to taste
1/2 tsp. freshly ground black pepper
11/2 tsp. minced fresh oregano, or 1/2 tsp. dried
11/2 tsp. minced fresh thyme, or 1/2 tsp. dried
1/2 tsp. powdered mustard
1/2 tsp. cayenne pepper
Second Thoughts

Instructions

3 steps•0 completed

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1

To make traditional pot roast, sprinkle the meat with salt, pepper, and paprika.

2

Brown it as described in the recipe.

3

Add the onions, tomatoes, and broth (or use red wine, beer, or water as a substitute); then proceed with the recipe.

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