| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Dutch |
Pot roast, Roast, Beef |
8 |
Servings |
INGREDIENTS
| 4 |
lb |
Beef roast(boneless) |
| 1 |
ts |
Beau Bonde seasoning (or sal |
| 1/2 |
ts |
Lemon Pepper |
| 2 |
tb |
Vegetable oil |
| 1 |
cn |
Tomato sauce (15-oz) |
| 2 |
|
Medium onions, sliced |
| 1 1/2 |
c |
Sliced celery |
| 1/2 |
ts |
Garlic powder |
| 1 |
ts |
Sugar |
| 4 |
|
Carrots, quartered |
| 2 |
|
Medium potatoes, quartered |
|
|
(scrubbed and unpeeled) |
| 1 |
c |
Dry wine |
INSTRUCTIONS
Sprinkle roast with salt and pepper (or Beau Monde). In dutch oven, brown
roast in hot oil; drain. Add remaining ingredients, except carrots and
potatoes. Simmer, covered, 1 1/2 hours. Add vegetables, cover, and simmer 1
hour longer. When I feel lazy, I simply spray the crockpot with non-stick
cooking spray (ie., Pam), omit the oil, add the roast, and then mix the
remainder of the ingredients with a little wine, pour it over the roast,
and let it cook on LOW for about 6 hours. Tasty and easy! It's from the
Hunt's Cookbook (modified)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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