Perfume Beef Roast

This recipe is delightful. It takes on the aroma of perfume and a slight after taste of beer though beer is not in the recipe. A unique dinner, it is similar to old-fashioned meals as it can become the base of alternate dishes.

Ingredients:
1 1/2 Cups Beef Bouillon
1 Chopped Carrot
1 1/2 Chopped Sweet Onion
2 Red Potatoes
8 Ounces Tomato Sauce
1/2 Cup Wine
1/2 Teaspoon Chopped Bay Leaf
1 Tablespoon Rosemary
2 Pounds Boneless Oven Roast
Salt
Pepper
Thyme

Soup Ingredients:
Water
Sausage
Zucchini
Spinach
Cornstarch

Preheat the oven to 325 degrees. Heat the bouillon over medium-high heat in a sauce pan until it comes to a boil. It doesn't matter if you use cubes or concentrate from a can. While the bouillon is coming to a boil quickly chop the carrot, onion and potatoes into large pieces. Set the vegetables in a large casserole dish. The casserole dish should be high enough to hold all of the ingredients and small enough the roast is half way submerged in the sauce.

After the bouillon comes to a boil, turn off the stovetop burner. Add the tomato sauce, wine, bay leaf and rosemary to the bouillon. The wine can be any kind-of wine; however, red wine is commonly recommended when preparing beef. My personal preference is Riesling. Mix the tomato sauce, wine and bouillon together. Pour the bouillon mixture over the vegetables and stir everything together in the casserole dish.

As the vegetables marinate prepare the roast by seasoning it on both sides with salt, pepper and thyme. It should be a light coating. If over salted simply take the excess off when rubbing the salt into the meat. It is a delicate rub. Do not worry about using a lot of pressure. Slightly message the spice into the meat.

Move the vegetables away from the center and place the roast gently into the casserole dish. Use a spoon to move vegetables from underneath, properly submerging the roast. Then spoon the sauce along the top. Cover the dish with a lid or aluminum foil. If using aluminum foil, cut a small hole in the top, so some steam may escape.

Place the casserole dish in the oven for an hour and a half. After this time, remove the lid and let it cook for another half hour. When it is done, take it out, turn off the oven and move the roast onto a plate. Let it stand for at least five minutes before slicing it to serve. There is plenty of time to prepare a salad while the roast cooks. Place a couple carrots and potatoes next to a couple slices of roast beef, spooning sauce across the top.

Store the beef on a separate plate. Store the vegetables and sauce together. They become the base for a soup on the following day. Heat the vegetable and sauce over medium with beef bouillon, water, pepper, and diced roast beef. Add sliced sausage, zucchini or spinach for more variety. Mix a tablespoon of cornstarch into a half cup of water and pour it into the soup, making it thicker. Rice is also thickening agent. For a quart of soup add a quarter cup of rice.

Perfume beef roast is great in many ways. The aroma creates a cozy yet sophisticated atmosphere. It is an example of how to extend meals so there no real leftovers. The vegetables taste great with the roast and make an excellent base for a soup by adding a refreshing element to the overall flavor.

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