Meats & Main dishes > Pot Roast >
| | Sunday Pot Roast
one 4 to 5 pound pot roast
Cooking oil
1 cup of chopped onions
1 cup of chopped celery
1 cup of chopped carrots
1 cup of chicken broth
1 cup of cooking wine
Cook the roast in a small amount of oil in a Dutch oven until brown. Remove roast from Dutch oven. Add the vegetables to the Dutch oven and cook until brown. Add the roast, broth, wine and enough water to cover roast, then cover the Dutch oven. Simmer for 2 to 3 hours, turning roast once. Remove roast to a warm platter. Thicken gravy, if desired, and serve with roast. 8 servings |
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