Bill's Pot Roast
Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
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
|
*
|
| 118 | ml |
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.
