Name: Viennese Style Pot Roast
Ingredients: 4 lb Rump roast or sirloin tip; 2 tb Butter; 1 ts Salt; 1/2 ts Pepper; 1 Onion; chopped; 2 Carrot; chopped; 2 Turnips; chopped; 4 Dried figs; chopped; 3/4 c White wine; 3/4 c Beef stock; 8 New potatoes; 4 Gingersnap cookies; crushed

CATEGORY	CUISINE	TAG	YIELD
Meats	Viennese	Crockpot, Beef	1	Servings

INGREDIENTS

4	lb	Rump roast or sirloin tip
2	tb	Butter
1	ts	Salt
1/2	ts	Pepper
1		Onion; chopped
2		Carrot; chopped
2		Turnips; chopped
4		Dried figs; chopped
3/4	c	White wine
3/4	c	Beef stock
8		New potatoes
4		Gingersnap cookies; crushed

INSTRUCTIONS

Brown meat on all sides in butter. Put carrots, turnips and potatoes in
bottom of crock pot and place roast on top. Add remaining ingredients,
except gingersnaps. Cover and cook on low 8 to 10 hours. Add gingersnaps
and cook on high, uncovered, until thickened.
Posted to recipelu-digest Volume 01 Number 396 by James and Susan Kirkland
<kirkland@gj.net> on Dec 22, 1997

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