| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Janes, O’, Brien |
1 |
servings |
INGREDIENTS
|
|
Oil |
|
|
Pot Roast |
|
|
Vegetables |
|
|
Garlic |
|
|
Red Wine |
|
|
Water |
|
|
Potatoes |
INSTRUCTIONS
In a thick saucepan, heat some oil and braise a pot roast, adding some
vegetables, garlic and, if you desire a slurp of some good quality red wine
and reduce the mixture.
After things have started to brown, add some water and then braise for
about one hour, adding some potatoes.
Lachlan suggests that you can puree the vegetables to make into a sauce or
just add them to the plate when you serve up the pot roast.
Recipe courtesy Lachlan Bowtell, Meat & Livestock Australia
Converted by MC_Buster.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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