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STUFFATO ALLA CHIASSESE (ROAST BEEF, SOUTHERN STYLE)
(Switzerland)

3 cloves garlic, minced
2 teaspoons salt
1 teaspoon pepper
4 tablespoons flour
6- to 8-pound rib roast of beef
2 tablespoons butter
2 onions, chopped
1/4 pound sliced bacon, half cooked and drained
1 cup dry red wine
6 potatoes, peeled and quartered
3 tomatoes

Combine the garlic, salt, pepper, and flour and rub into the meat.
Melt the butter in a large roasting pan on top of the stove. Add
the onions and meat. Sear on all sides until well browned. Place
the strips of bacon on top of the meat, fastening with toothpicks.
Pour the wine over the meat.

Roast the meat in a 350 :F oven for 15 to 22 minutes per pound,
depending on the degree of rareness desired. Baste occasionally.
About 45 minutes before the meat is ready, add the potatoes and
tomatoes. Small quantities of water may be added if required. Place
the meat, potatoes, and tomatoes on a platter and serve hot.

serves 6

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