Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 lb Boned bottom round roast
1/4 lb Thinly-sliced mushrooms
1 ts Butter
1 ea Stalk of celery, cut
3 ea Medium carrots, cut in 3s
6 ea New potatoes, with skins
3 tb Tomato paste
1 c Robust red wine
1/2 ts Parsley
1/2 ts Sage
1/2 ts Rosemary
1/2 ts Thyme
1/2 ts Marjoram
1/2 ts Crumbled sweet basil
1 c Beef consomme
3 ea Cloves minced garlic
2 ea Yellow onions, sliced
1/4 ts Fresh-ground black pepper
1 tb Minced parsley

Heat your broiler and season the roast with the pepper. Place the
meat on the broiler pan rack and broil about 4 inches from the heat
until brown on all sides - about 10 minutes or so. Reduce the oven
temperature to 325 degrees. Combine the onions, garlic, consomme,
wine, tomato paste, and spices in a 4-quart Dutch oven. Add the beef
and bring it to a simmer over moderate heat. Cover tightly and
transfer to the oven, and cook for an hour and a half.
Add the potatoes, carrots and celery, and continue baking for another
hour, or until the meat is tender. Slice the meat into quarter-inch
thick slices, and arrange them, overlapping slightly, on a heating
platter, or a heated serving dish. Set the potatoes and carrots
around the meat; keep warm. Puree the onions, celery and meat
juices in an electric blender or food processor. Add the butter to a
heavy 10-inch skillet and set over moderate heat for about 30
seconds. Add the mushrooms and cook for about 5 minutes, until
lightly browned. Stir in the pureed gravy. Keep warm over low heat
until ready to serve. Spoon the sauce over the beef and sprinkle
everything with parsley.

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