3 lb flank or rump roast (4 lbs if has a, bone)
1 worcestershire sauce
1 olive oil
1 salt and pepper
1 onion and garlic salt
1 margarine (or butter)
1 can beef broth (or consomme)
1 can onion soup
1 rosemary, to taste
1 sage, to taste
1 parsley, to taste
1 oregano, to taste
2 cloves, whole
1/2 cup burgundy
6 carrots, sliced
3 potatoes, sliced
4 onions, sliced (or whole golf size)
A Recipe for
Bill's Pot Roast
The more you eat, the less flavor; the less you eat, the more flavor. |
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This Recipe for Bill's Pot Roast is one of thousands in the Recipes-to-go Meat Cookbook.
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This is a recipe for Bill's Pot Roast from the recipe cookbook of Recipes-to-go (Meat)
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In large Dutch oven, heat woo sauce, olive oil, salts and pepper. Add
some margarine. When oil is hot, sear roast quickly on all sides.
Add beef broth and onion soup, plus seasonings to taste.
Reduce heat to medium, a brisk simmer. (NOT a rolling boil!) Add
wine and cook *covered* 2 hours, or till starts to be tender.
Peel and cut up vegetables, all about the same size slices. Add to
roast. When potatoes are fork tender, remove cloves and serve.
If fluid ever gets lower than half that you started with, add water.
To reheat: Prepare fresh vegetables. Cover pot and bring to simmer.
When warm, take meat out, put in vegetables (with meat on top so it's
just steamed); cook 45 minutes. Might want to add soup instead of
water.
Serves: 2
Bill's Pot Roast Recipe brought to you by Recipes To-Go