| 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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