Bill's Pot Roast
Ingredients
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)
Preparation
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.
Servings: 2
|
Our Meat Recipes section offers a variety of recipes for complete meals.
"I am a great eater of beef, and I believe that does harm to my wit."
William Shakespeare
"Any of us would kill a cow, rather than not have meat."
Samuel Johnson. English writer (1709-1784)
“Give them great meals of beef and iron and steel, they will eat like wolves and fight like devils.”
William Shakespeare (1564-1616) King Henry V
“The meat industry has contributed to more American deaths than all the wars of this century, all natural disasters, and all automobile accidents combined.”
Neal Barnard, M.D.
These Meat Recipes are part of our collection of over 60,000 recipes.