Yield: 2 Servings
|3 pounds||Flank or rump roast (4 lbs if has a bone)|
|Salt and pepper|
|Onion and garlic salt|
|Margarine (or butter)|
|1 can||Beef broth (or consomme)|
|1 can||Onion soup|
|Rosemary, to taste|
|Sage, to taste|
|Parsley, to taste|
|Oregano, to taste|
|4||Onions, sliced (or whole golf size)|
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 till 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.