Viennese style pot roast
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Rump roast or sirloin tip |
| 2 | tablespoons | Butter |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | Onion; chopped | |
| 2 | Carrot; chopped | |
| 2 | Turnips; chopped | |
| 4 | Dried figs; chopped | |
| ¾ | cup | White wine |
| ¾ | cup | Beef stock |
| 8 | New potatoes | |
| 4 | Gingersnap cookies; crushed | |
Directions
Brown meat on all sides in butter. Put carrots, turnips and potatoes in bottom of crock pot and place roast on top. Add remaining ingredients, except gingersnaps. Cover and cook on low 8 to 10 hours. Add gingersnaps and cook on high, uncovered, until thickened.
Posted to recipelu-digest Volume 01 Number 396 by James and Susan Kirkland <kirkland@...> on Dec 22, 1997