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