Can't miss pot roast

Yield: 6 Servings

Measure Ingredient
4 pounds Roast (chuck or cross cut wi
¼ cup Dry red wine (may use white
1 x Or 2 Tbs brandy)
1 each Large onion, peeled
¼ teaspoon Thyme
¼ teaspoon Rosemary
8 eaches Potatoes, peeled & quartered
1 x Sage
1 x Basil
1 x Flour
1 x Garlic powder
1 x Bay leaves
1 x Salt
1 x Pepper
12 ounces Water

Salt & pepper roast, sprinkle with garlic powder and a little flour.

Brown in large skillet, then placce in dutch oven. Crush herbs and sprinkle over roast. Place bay leaves (1-2 broken in-half) in bottom.

Cover roast with onions. Combine water & wine, then pour this over the roast, without washing off too many herbs. cover and bake at 350 for 1½ hrs. Add potatoes and bake another 30-45 minutes, or until tender. Remove roast, discard bay leaves & make gravy.

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