| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Pot roast, Meats, Main dish |
6 |
Servings |
INGREDIENTS
| 4 |
lb |
Roast (chuck or cross cut wi |
| 1/4 |
c |
Dry red wine (may use white |
|
|
Or 2 Tbs brandy) |
| 1 |
|
Large onion, peeled |
| 1/4 |
ts |
Thyme |
| 1/4 |
ts |
Rosemary |
| 8 |
|
Potatoes, peeled & quartered |
|
|
Sage |
|
|
Basil |
|
|
Flour |
|
|
Garlic powder |
|
|
Bay leaves |
|
|
Salt |
|
|
Pepper |
| 12 |
oz |
Water |
INSTRUCTIONS
Salt & pepper roast, sprinkle with garlic powder and a little flour.
Brown in large skillet, then placce in dutch oven. Crush herbs and
sprinkle over roast. Place bay leaves (1-2 broken in-half) in bottom.
Cover roast with onions. Combine water & wine, then pour this over the
roast, without washing off too many herbs. cover and bake at 350 for 1 1/2
hrs. Add potatoes and bake another 30-45 minutes, or until tender. Remove
roast, discard bay leaves & make gravy.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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