| 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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