Marlene's classic pot roast (and a Yankee pot roast variation) from Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook (page 31) by Michael Ruhlman

  • brandy
  • carrots
  • celery
  • tomato paste
  • dry red wine
  • black peppercorns
  • bacon
  • beef stock
  • Spanish onions
  • beef chuck roast
  • EYB Comments

    See recipe for variation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

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