"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

AMERICANA POT ROAST Recipe

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This recipe for AMERICANA POT ROAST, by , is from EVERYDAYCOOKINM FOR EVERYDAY PEOPLE., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Southern Living
Added: Monday, June 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Cooking spray
1 (4-lb.) boned rump roast,
6 c. onion, sliced
2 T. Hungarian sweet paprika
1/2 t. dried basil
1/2 t. dried oregano
1/2 t. dried thyme
3 garlic cloves, crushed
1/2 c. water
1/2 c. dry red wine .
1 # 2 can low-salt beef broth
6 small red potatoes
1/2 t. salt
1/4 t. black pepper
6 carrots, cut into 1 1/2-inch-thick pieces

Directions:
Directions:
Preheat oven to 300°.
Place a Dutch oven coated with cooking spray over medium-high heat until hot. Add roast, browning on all sides. Remove from pan; reduce heat to medium. Add onion; sauté 10 minutes. Add paprika, basil, oregano, thyme, and garlic; sauté 1 minute. Add water, wine, and broth; bring to a boil. Peel a 1/2-inch strip around each potato. Stir in salt, pepper, carrots, and potatoes. Return roast to pan. Cover and bake at 300° for 2 hours. Turn roast; cover and bake an additional hour or until tender. Serve with vegetables and broth.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
3-4 hours

 

 

 

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