Can't miss pot roast
6 Servings
Ingredients
| Quantity | 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 |
Directions
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.