Bills Pot Roast

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Bills Pot Roast Ingredients

3 lb Flank or rump roast	Sage, to taste
Worcestershire sauce	Parsley, to taste
Olive oil	Oregano, to taste
Salt and pepper	2 Cloves, whole
Onion and garlic salt	1/2 c Burgundy
Margarine (or butter)	6 Carrots, sliced
1 cn Beef broth (or consomme)	3 Potatoes, sliced
1 cn Onion soup	4 Onions, sliced
Rosemary, to taste

Instructions for Bills Pot Roast

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 its just steamed); cook 45 minutes. Might want to add soup instead of water. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: BeefCuisine: Uncategorized

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