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Category: Main courses

Bistro Garden Pot Roast

Bistro Garden Pot Roast
Los Angeles Times

Dear SOS: The pot roast served at the now-closed Bistro Garden in Beverly Hills has a special memory for me. Could you possibly find the recipe? Katheryne Vance Long Beach Dear Katheryne: Ah, but the Bistro Garden still serves the ... Read more

Total time: 3 1/2 hours | Serves 6 to 8

Pot roast

  • 2 1/2 pounds tri-tip or chuck roast, trimmed of fat
  • Salt, pepper
  • 1/4 cup oil
  • 1 white onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • Dried rosemary or thyme
  • 1/4 cup tomato puree
  • 2 cups dry red wine
  • 1/4 cup flour
  • 1 tablespoon butter

Step 1Season beef with salt and pepper. Heat oil over medium-high heat in roasting pan and sear beef until evenly browned on all sides, about 15 minutes. Remove from pan and keep warm.

Step 2Add onion, carrots, celery, garlic, dash sugar and dash rosemary to pot. Saute over medium heat until onion is browned, 15 minutes. Add tomato puree and saute several seconds. Add wine and simmer over medium-high heat until reduced by half, about 20 minutes. Add flour to sauce, stirring until smooth. Simmer a few minutes.

Step 3Return beef to pan and bring sauce to boil. Cover and bake at 350 degrees until beef is fork-tender, 1 1/2 to 2 hours.

Step 4Remove beef and keep warm. Skim off fat and strain sauce. Heat sauce and simmer until thickened and reduced slightly, 5 minutes. Adjust seasoning. Swirl in butter and mix well.

Potato pancakes

  • 3 large baking potatoes, peeled
  • 1/2 onion, finely chopped
  • 1 bunch chives, finely sliced
  • 2 eggs
  • 1/3 cup flour
  • Salt, pepper
  • Oil, for frying

Step 1Peel potatoes and coarsely grate. Combine potatoes, onion, chives, eggs, flour and salt and pepper to taste in large bowl. Mix well.

Step 2Add 1/2 inch oil to skillet and heat over medium heat. Drop a little of potato mixture into oil; if it immediately sizzles and cooks, it's hot enough. Using about 1/4 to 1/3 cup potato mixture for each pancake, add to hot oil and flatten to form into pancakes. Fry until golden brown on one side, then turn to finish cooking on other side, or until crisp, about 3 to 4 minutes a side. Drain pancakes on paper towels. Continue to cook pancakes, using more oil as needed until batter is used. Serve with pot roast.

Each of 8 servings:
422 calories; 234 mg sodium; 129 mg cholesterol; 19 grams fat; 36 grams carbohydrates; 32 grams protein; 3.22 grams fiber.
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