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Bill's Pot Roast

Submitted by Reba Jo

Ingredients

3

POUNDS BEEF ROAST, RUMP

1

X WORCESTERSHIRE SAUCE *

1

X OLIVE OIL *

1

X SALT AND BLACK PEPPER
to taste *

1

X ONION SALT *

1

X GARLIC SALT *

1

X MARGARINE
or butter *

1

CAN BEEF STOCK
or consomme *

1

CAN SOUP, FRENCH ONION

1

X ROSEMARY LEAVES
to taste *

1

X SAGE
to taste *

1

X PARSLEY LEAVES
to taste *

1

X OREGANO
to taste *

2

EACH CLOVES, WHOLE *

½

CUP BURGUNDY WINE *

6

EACH CARROTS
sliced

3

EACH POTATOES
sliced

4

EACH ONIONS
sliced, (or whole golf size)

Directions

In large Dutch oven, heat woo sauce, olive oil, salts and pepper.

Add some margarine. When oil is hot, sear roast quickly on all sides.

Add beef broth and onion soup, plus seasonings to taste.

Reduce heat to medium, a brisk simmer.

(NOT a rolling boil!) Add wine and cook covered 2 hours, or until starts to be tender.

Peel and cut up vegetables, all about the same size slices.

Add to roast. When potatoes are fork tender, remove cloves and serve.

If fluid ever gets lower than half that you started with, add water.

To reheat: Prepare fresh vegetables.

Cover pot and bring to simmer.

When warm, take meat out, put in vegetables (with meat on top so it’s just steamed); cook 45 minutes.

Might want to add soup instead of water.

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 1484g (52.3 oz)

Amount per Serving

Calories 1646 25% of calories from fat

% Daily Value *

Total Fat 45g 70%

Saturated Fat 16g 78%

Trans Fat 0g

Cholesterol 599mg 200%

Sodium 1912mg 80%

Total Carbohydrate 33g 33%

Dietary Fiber 14g 58%

Sugars g

Protein 406g

Vitamin A 616% • Vitamin C 79%

Calcium 21% • Iron 103%

* based on a 2,000 calorie diet How is this calculated?

Trans-fat Free, High Fiber