Yield: 1 Servings
|4 pounds||Chuck Roast|
|\N \N||Salt and Cayenne Pepper|
|3 \N||Whole cloves Garlic|
|3 \N||Pickled Hot Peppers|
|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