INGREDIENTS

INSTRUCTIONS

In 5 quart, Teflon or non-stick Dutch oven, add 1 tbs. of veg. oil. Place
pot roast, that has been trimmed of all visible fat. Brown beef on all
sides on med. heat. After browning is complete, add wine to deglase pan,
use plastic spoon to loosen browned bits on bottom of pan. Add onion soup
mix, garlic powder, and pepper. Cover roast with water, add peeled,
quartered onions . Cover and allow to cook slowly on med.-low heat. Remove
roast from pan, and remove pan from heat. (if you add flour mixture to
broth, while on heat, it will lump. HINT--save peanut butter jar, for
making flour water mixture, it can be shaken and added to broth, for
smoother gravy.) Gradually add 3 Tab. flour to 1 1/2 cups water, whisk
thoroughly to remove all lumps. to broth, continue to stir as the flour
mixture is added, return to heat on med. Add canned mushroom soup. Stir
until mixture comes to rolling boil. Reduce heat to med-low, let cook app.
5 minutes. Remove Beef from Gravy and slice for serving.
Serve with mashed Potatoes, and vegetable of choice.
Variation: You may add 1/2 cup mild salsa for a Tex-Mex variation of this
meal, it too is scrumptuous.
Posted to TNT - Prodigy's Recipe Exchange Newsletter, by Marina
<thecollector@worldnet.att.net> on Thu, 16 Jan 1997.

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