Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 pounds | Chuck Roast |
| \N \N | Salt and Cayenne Pepper |
| 3 \N | Whole cloves Garlic |
| 3 \N | Pickled Hot Peppers |
| 3 \N | Shallots |
| 6 \N | Whole small Red Potatoes |
| 3 larges | Carrots, chopped 1\" |
| 6 mediums | Boiling Onions |
| 1 can | (16 oz) whole Mushrooms, drained |
| 1 tablespoon | Worchestershire Sauce |
| 1 cup | Beaujolais Wine |
| ¼ teaspoon | Angostura Bitters |
(Adapted to the Slow-Cooker)
1. Salt and pepper the roast. Cut 3 slits into the meat, and stuff each with a garlic clove, a hot pepper, and a shallot.
2. Put the rest of the vegetables in the bottom of a Crock-Pot. Place the stuffed roast on top of the vegetables.
3. Mix the Worchestershire, wine, and bitters. Pour over the roast.
4. Cover and cook on LOW for 10-12 hours.
Serve with French Bread, and the rest of that Beautiful Bottle of Beaujolais.
Posted to Recipe Archive - 08 Dec 96 submitted by: rbrokaw@...
Date: Sun, 8 Dec 96 2:31:52 EST