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Name: French Roast
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 1
Cuisine: French
Ingredients: 1 Bag (1#) baby carrots, cut; 4 md Onions, sliced; Thyme leaves, dried; Dried bay leaves; Black pepper; 1 4# french roast - this is; 1 cn (6oz.) tomato paste; 1 Bottle burgundy wine - Kedem

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INGREDIENTS

1 Bag (1#) baby carrots, cut
4 md Onions, sliced
Thyme leaves, dried
Dried bay leaves
Black pepper
1 4# french roast - this is
1 cn (6oz.) tomato paste
1 Bottle burgundy wine - Kedem

Servings

INSTRUCTIONS

cut up onions and carrots and combine in bottom of 5 qt. dutch oven. shake some dried thyme leaves over. Lay meat over veg. mixture. (dont brown it or anything). sprinkle some black pepper, thyme leaves and about 6 bay leaves on top of meat. Pour whole bottle of wine into pot - dont worry, all the alcohol evaporates. bring to boil, lower to simmer and cook for about 3 hours - until meat is soft. This is a top of the stove recipe. When meat is done, remove from pot, add can of tomato paste, mix and simmer til combined. REturn meat to pot and refrigerate overnight. Much easier to cut in slices next day when cold. REheat to serve. Delicious and very easy, two of my requirements. Posted to JEWISH-FOOD digest V97 #023 by MUFFYMOM@aol.com on Jan 21, 1997.

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Nutrition

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Serving Size: 1 Serving (1g)
Recipe Makes: 1 Servings

Calories: 2
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.3mg		0 %
Potassium 5.3mg		0 %
Total Carbohydrate 0.4g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 0.2g
Protein 0.1g		0 %
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Calories per serving: 2

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