| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | 1 | Servings | ||
INGREDIENTS
| 4 | lb | Chuck Roast |
| Salt and Cayenne Pepper | ||
| 3 | Whole cloves Garlic | |
| 3 | Pickled Hot Peppers | |
| 3 | Shallots | |
| 6 | Whole small Red Potatoes | |
| 3 | lg | Carrots, chopped 1" |
| 6 | md | Boiling Onions |
| 1 | cn | (16 oz) whole Mushrooms, drained |
| 1 | tb | Worchestershire Sauce |
| 1 | c | Beaujolais Wine |
| 1/4 | ts | Angostura Bitters |
INSTRUCTIONS
(Adapted to the Slow-Cooker) 1. Salt and pepper the roast. Cut 3 slits into the meat, and stuff each with a garlic clove, a hot pepper, and a shallot. 2. Put the rest of the vegetables in the bottom of a Crock-Pot. Place the stuffed roast on top of the vegetables. 3. Mix the Worchestershire, wine, and bitters. Pour over the roast. 4. Cover and cook on LOW for 10-12 hours. Serve with French Bread, and the rest of that Beautiful Bottle of Beaujolais. Posted to Recipe Archive - 08 Dec 96 submitted by: rbrokaw@qualcomm.com Date: Sun, 8 Dec 96 2:31:52 EST
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