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.