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- chickenandeggcookbook.com
4 Pound Choice Beef Roast, Chuck 1 Ounce Mixed Pickling Spices -Or Blade Can Be Used 1/2 Cup Burgundy Wine 1 Medium Onion, Diced 1 Quart Water, Or Enough To Cover 1 Small Stalk Celery, Chopped -Marinating Meat 1/4 Teaspoon Garlic, Finely 1 Ounce Sugar -Chopped Or Smashed Salt & Pepper To Taste
Place roast in container and cover with wine, water, onion, celery, garlic, spices, salt, pepper and sugar. Marinate for 3 whole days, turning meat daily to allow even distribution of spices and wine. Remove meat from liquid after 3 days and brown in hot oven (425 degrees). When brown, dredge with flour and make a light roux. Add the liquid in which the meat was marinated to make gravy. (1/2 cup of tomato puree may be added as well). Reduce oven temperature to 350 degrees and simmer pot roast in the gravy, in an open roaster, until tender (1 1/2 to 2 hours). Remove pot roast, strain gravy to remove onions and spices before serving. Serve with freshly made potato pancakes and green garden vegetables.
Recipe - Jean Hansen - From the Timber Topper Hotel, Portland, Oregon.
"My husband, Bob, and I use to eat up at the Timber Topper Hotel in Portland, Oregon every once in a while. This was one of their recipes." - Jean Hansen
"Called the 'aristocrat' of the woods, the full flavor of the great Pacific Northwest timberlands and the drama of the logging camp are captured in the authentic decor of the Timber Topper Restaurant and Lounge. Walls are made of native woods and the owner, Flavel Temple, has assembled a museum of early-day loggers tools. The Timber Topper menu encompasses many dishes, highlighted by barbecued meats such as its Top Sirloin Roasts, smoked over a hickory fire as they turn on the rotisserie." (Newspaper Clipping)
"Called the 'aristocrat' of the woods, the full flavor of the great Pacific Northwest timberlands and the drama of the logging camp are captured in the authentic decor of the Timber Topper Restaurant and Lounge. Walls are made of native woods and the owner, Flavel Temple, has assembled a museum of early-day loggers tools. The Timber Topper menu encompasses many dishes, highlighted by barbecued meats such as its Top Sirloin Roasts, smoked over a hickory fire as they turn on the rotisserie." (Newspaper Clipping)
