Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F. Cut the pot roast into small cubes (about 1-inch in size). Put a Dutch oven over medium-high heat on the stove top with the margarine or oil and the chopped onions to brown and caramelize. When the onions are transparent and browned, add the meat to quickly brown. Add the beef stock, apricots, lemon peel and sugar, reduce the heat and simmer for 15 minutes. Carefully clean leeks; cut off the stemmy bottoms and the dark green leaves, so you end up with with white and light green parts only (dirt can get in between the leaves, so wash them out well). Blanch the leeks with boiling water and then slice them. Heat the oven to 350 degrees F. and add the drained blanched leeks to the pot and adjust the salt and pepper to taste. Bake in the oven for 2 hours or until beef is tender. The Fort serves its Colorado Territory Beef entree with: Fort Breads - A selection of pumpkin walnut muffins and sourdough rolls. Fort Dinner Salad - Seven crisp greens, pickled ginger, diced jicama, and toasted pepitas and a peppadew pepper. Chef’s Choice of Seasonal Vegetable. Potatoes, Fort Style or Garlic Cheddar Mashed (unless otherwise noted). Dressing Choices: Chunky Maytag blue cheese, *Herbal Daminana house Vinaigrette, Jalapeno-Buttermilk Ranch, Chipotle Honey, Balsamic Vinegar & Fine Extra Virgin Olive Oil (*reputed aphrodisiac herb). The Fort’s special toppings to complement your Angus steak: Rich Buffalo Jus, Dixon Red Chile, Hatch Green Chili (hot or mild). Be creative, serve your roast with approximations with some of the above! :)
Time 2h20m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Brown the vegetables in the melted butter. Remove the vegetables and raise the heat to sear the meat on both sides (do not pierce with fork when turning) in the pot. Put the browned vegetables with the olives and chopped tomatoes in th bottom of a large casserole or stock pot. Place the beef on top. Pour stock and/or red wine over, then add herbs. Cover and place in moderate oven for about 2 hours or until the meat is tender. Check during the last hour and add liquid if needed. Remove the meat and vegetables to a warm platter. Strain juices through a coarse sieve, forcing through as much vegetable pulp as possible. This gravy should not need any additional thickening.
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Time 20m Yield 8 serving(s) Number Of Ingredients 13 Steps:
Blend dressing ingredients in a blender. Pour dressing over cabbage in a large bowl, and toss well.
