Beef Roast

Episode 22 - Beef Roast


  • 1 piece of Blade Roast
  • Salt and Pepper to marinade
  • Rosemary & Garlic
  • White Wine - dry
  • Oil
  • Butter


  1. Cut slits randomly through the piece of meat & fill with a piece of Garlic & Rosemary, Salt and Pepper meat all over.
  2. Place butter and oil in frypan (preferably Bessemer Dutch Oven), seal meat on both sides and then pour over white wine and lower heat.
  3. Add water when the wine evaporates and alternately wine and water as they evaporate.
  4. Continue until nearly cooked (could take up to 2 hours).
  5. Add potatoes and continue until cooked.
  6. Serve with gravy.