"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

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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