Bill's Pot Roast

Title:
Bill's Pot Roast

Yield:
2 Servings

Categories:
Meats,
Family




Ingredients:





     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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini