Gourmet pot roast

Yield: 6 Servings

Measure Ingredient
1 \N Beef pot roast; (3 to 4-pound)
1 tablespoon Olive oil
3 \N Pieces celery; (4-inch)
1 large Carrot; cut in chunks
1 large Onion; quartered
½ teaspoon Rosemary
½ teaspoon Thyme
1 slice Bacon; cut in 5-6 pieces
⅓ cup Burgundy wine
½ cup Water
2 \N Bay leaves
1½ teaspoon Salt
¼ teaspoon Pepper
1 teaspoon Flour

In Dutch oven, brown roast in oil. In skillet or saucepan cook celery, carrot, onion, rosemary, thyme and bacon pieces, stirring constantly and until onion is golden. Add to meat. Add wine, water, bay leaves, salt and pepper. Cover and simmer 2½ hours. Thicken liquid with flour blended with a little cold water or wine. Cook 30 minutes longer. Strain liquid, discarding vegetables and bay leaves. Serve gravy with sliced roast.

Source: Ready to Serve

Happily scanned and MC formatted, using Buster, by Pamela Creeden 5/7/98 Recipe by: The Best of the Best From Texas, p.219 Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@...> on May 7, 1998

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