"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Savory Pot Roast Recipe

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This recipe for Savory Pot Roast, by , is from The Groskopf Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gayle Groskopf
Added: Saturday, April 16, 2005


1 Pot Roast
1/2 tsp. salt
1/4 tsp. pepper
2 T. flour
4 T. butter
3 onions, sliced
3 carrots, sliced
1/2 cup tomato sauce
2 cups water
1 bay leaf
1/2 cup red wine

Wipe meat with damp cloth.

Combine salt, pepper and flour. Rub into meat.

Melt butter in Dutch oven and brown.

Add onions, brown. Add carrots, celery, tomato sauce, water, bay leaf and wine.

Cover and simmer for 3 hours.




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