Recipes from Local Restaurant Chefs

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Old-Fashioned Pot Roast/Oven-Roasted Vegetables (serves 4-6)
from the former Bardwell's Bully III Restaurant, Carmel, California
4-5 lb. chuck, shoulder or bottom round 2 chopped carrots
1 head minced garlic 2 diced celery ribs
1 cup flour 1 chopped onion
1 tsp. salt 2-3 cups meat stock
1/4 tsp. pepper 1 cup tomato juice
vegetable oil 1 bay leaf
1 stick butter, melted
1/3 lb. vegetables per lb. raw meat: quartered potatoes, sliced carrots, sliced onions, chopped celery sticks.
  • Dry meat, rub with garlic, dredge in flour, salt and pepper.
  • Cover bottom of pan with oil. Brown meat; turn frequently.
  • Add carrots, celery, onion when meat is half browned.
  • Spoon off excess fat when meat is brown; transfer meat to roasting pan.
  • Add tomato juice, two cups boiling stock, bay leaf. Cover.
  • Cook on roasting rack at 300 degrees for 3-4 hours. Turn every 1/2 hour, adding stock if necessary.
  • Steam vegetables until partially tender. Drain; dry. Brush with butter, roast to finish cooking.
  • Remove cover during last 10 min. to brown.

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