Update my dinner status, I'm making this tonight.
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 4 lb Chuck Roast
- Salt and Cayenne Pepper
- 3 Whole cloves Garlic
- 3 Pickled Hot Peppers
- 3 Shallots
- 6 Whole small Red Potatoes
- 3 lg Carrots, chopped 1"
- 6 md Boiling Onions
- 1 cn (16 oz) whole Mushrooms,
- 1 tb Worchestershire Sauce
- 1 c Beaujolais Wine
- 1/4 ts Angostura Bitters
Preparation
(Adapted to the Slow-Cooker) 1. Salt and pepper the roast. Cut 3 slits into the meat, and stuff each with a garlic clove, a hot pepper, and a shallot. 2. Put the rest of the vegetables in the bottom of a Crock-Pot. Place the stuffed roast on top of the vegetables. 3. Mix the Worchestershire, wine, and bitters. Pour over the roast. 4. Cover and cook on LOW for 10-12 hours. Serve with French Bread, and the rest of that Beautiful Bottle of Beaujolais. Posted to Recipe Archive - 08 Dec 96 submitted by: rbrokaw@qualcomm.com Date: Sun, 8 Dec 96 2:31:52 EST
