Bill's Pot Roast

* Exported from MasterCook *

BILL'S POT ROAST

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Meats Family

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Flank or rump roast
-(4 lbs if has a bone)
Worcestershire sauce
Olive oil
Salt and pepper
Onion and garlic salt
Margarine (or butter)
1 cn Beef broth (or consomme)
1 cn Onion soup
Rosemary, to taste
Sage, to taste
Parsley, to taste
Oregano, to taste
2 Cloves, whole
1/2 c Burgundy
6 Carrots, sliced
3 Potatoes, sliced
4 Onions, sliced
-(or whole golf size)

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.



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