I used a boneless beef blade roast. Rubbed it with salt, pepper, Louisiana hot sauce and Worcestershire sauce. I omitted the celery and whole cloves. Added celery seed to the onions and garlic to make up for the lack of celery flavour. Since I didn't have the cloves I simply added the bay leaves to the sauce. Used reduced-sodium cream of mushroom soup. Only simmered the roast in the sauce for one hour to avoid making the meat too tough. Thickened the sauce with a half cup of red wine and two teaspoons of cornstarch. Good taste, but I think if I had used cloves the sauce would have had more depth. With the addition of red wine, I simmered the sauce for about 10 minutes before adding back the sliced roast. Served this with a cabbage dish and some large-cut french fries. If I make this again it would most likely be in the slow cooker to achieve a more tender meat.
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I used a boneless beef blade roast. Rubbed it with salt, pepper, Louisiana hot sauce and...