Can't miss pot roast

6 Servings

Ingredients

QuantityIngredient
4poundsRoast (chuck or cross cut wi
¼cupDry red wine (may use white
1xOr 2 Tbs brandy)
1eachLarge onion, peeled
¼teaspoonThyme
¼teaspoonRosemary
8eachesPotatoes, peeled & quartered
1xSage
1xBasil
1xFlour
1xGarlic powder
1xBay leaves
1xSalt
1xPepper
12ouncesWater

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.