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Daily Recipe for 11/27/2000 Recipe for Pot Roast Tomatoes Wine and Vegetables : New York City Chef Doctor Delicious is cooking today with daily updated recipes from an Italian, French, Haute Cuisine Recipe Collection. Gourmet Food Shop in New York City.
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipe specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

New York City Chef Doctor Delicious is cooking today with his daily updated recipe from an Italian, French, and Haute Cuisine Recipe Collection. New recipe specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.
New York City restaurant chef and editor review these daily recipes.
New York, New York - Restaurant capital of the world.

NY CHEF DR. DELICIOUS DAILY RECIPES
DAILY RECIPE FOR 11/27/2000 - RECIPE FOR POT ROAST, TOMATOES, WINE AND VEGETABLES
"ITALIAN POT ROAST WITH WINE"

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1 beef rump roast 2 1/2 to 3 pounds
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
1 medium onion, chopped
3 garlic cloves, chopped
2 bay leaves
2 cups dry red wine
3 tablespoons olive oil
2 cups water
1 14 ounce can Italian peeled tomatoes, drained and chopped
1 tablespoon fresh thyme leaves or 1 teaspoon dried
4 medium carrots, peeled and halved
4 medium zucchini, cut in 2 inch pieces
2 medium red bell peppers cut into 2 x 2 inch squares

Trim excess fat off of roast.  Season with salt and pepper.  Dust with flour.  In large Dutch oven, heat olive oil over medium heat.  Add rump roast and cook, turning, 10 minutes, or until evenly browned all over.  Add onion and cook 2 to 3 minutes, or until softened.  Add garlic, bay leaves, wine, water, tomatoes, thyme, and remaining salt pepper.  Bring to a boil, reduce heat to low, cover, simmer 45 to 60 minutes, or until meat is tender.  Add carrots, zucchini, and bell peppers.  Cover and cook 15 minutes, or until vegetables are tender. Remove meat to a carving board, cut into 1/4 inch slices, and place with vegetables on a warmed serving platter;  cover with foil to keep warm.  Skim fat from pan juices. If necessary, boil over high heat to reduce to 2 1/2 to 3 cups.
Season with additional salt and pepper.
Serve meat and vegetables with pan sauce.
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