SWISS POT ROAST
3 1/2 pound beef rump roast
3 tablespoons olive oil
2 celery stalks, chopped
4 carrots, diced
2 large onions, diced
3 tablespoons tomato paste
1 1/3 cups red wine
1 can (1 2/3 cups) beef consomme
2 whole cloves
1 teaspoon Italian herbs
4 tablespoons Wondra flour
6 cups cooked noodles
The Swiss favor merlot from Ticino for this dish. But you could use any dry
red wine that doesn't involve a screw cap.
OK, salt and pepper that hunk of beef sitting on your kitchen counter, then
brown on all sides in a skillet or Dutch oven with oil.
Remove meat and toss the veggies and tomato paste into the pot. Cook 5
minutes, or until they began to brown. Add the wine and let it boil a minute
Return meat to the pot, add the consomme, herbs and cloves, cover the pot
and simmer over low heat for 3 1/2 hours.
Remove meat to a warm oven.
Bring the pan liquids to a boil. Mix the flour with just enough water to
make a smooth paste. Stir this into the sauce and stir over high heat until
Slice the meat, dump it into a serving dish and top with the sauce.
Pass around the cooked noodles, then let everybody help themselves to meat