| Gourmet Pot Roast
1 Beef pot roast; (3 to 4 pounds)
1 tablespoon of Olive oil
3 Pieces of celery; (4-inch)
1 large Carrot; cut in chunks
1 large Onion; quartered
1/2 teaspoon of rosemary
1/2 teaspoon of thyme
1 slice of bacon; cut in 5-6 pieces
1/3 cup of Burgundy wine
1/2 cup of water
2 Bay leaves
1 1/2 teaspoons of salt
1/4 teaspoon of pepper
1 teaspoon of flour |
|
In Dutch oven, brown roast in oil. In skillet or saucepan cook celery, carrot, onion, rosemary, thyme and bacon pieces, stirring constantly and until onion is golden. Add to meat. Add wine, water, bay leaves, salt and pepper. Cover and simmer 2 1/2 hours. Thicken liquid with flour blended with a little cold water or wine. Cook 30 minutes longer. Strain liquid, discarding vegetables and bay leaves. Serve gravy with sliced roast. Serving Size: 6 Source: Ready to Serve Happily scanned and MC formatted, using Buster, by Pamela Creeden 5/7/98 Recipe by: The Best of the Best From Texas, p.219 Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@sprintmail.com> on May 7, 1998
More Dutch Oven Recipes |
|