"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Pot Roast Milano Recipe

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This recipe for Pot Roast Milano, by , is from Andrea & John's Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Hefner
Added: Thursday, April 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 T oil
3 to 4 lb. pot roast
1 tsp. salt
1/2 tsp. celery seed, if desired
1/2 tsp. basil leaves or Italian seasoning
1/4 tsp. pepper
1 large onion, sliced
1 garlic clove, minced
1 cup Burgundy or dry red wine
8-oz can (1 cup) tomato sauce
2 tablespoons flour
1/2 cup water

Directions:
Directions:
In large skillet or Dutch oven, brown meat in hot oil. Combine salt, celery seed, basil, pepper, onion, garlic, wine and tomato sauce; add to meat. Simmer, covered, 2 1/2 to 3 hours or until tender. Remove meat to platter. Combine flour and water; stir into liquid in pan. Heat until mixture boils and thickens, stirring constantly. If necessary, thin with additional water. Spoon sauce over pot roast. Serve with spaghetti, buttered noodles or mashed potatoes.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
If desired, 2 cubes or 2 teaspoons beef bouillon and 1 cup water may be substituted for Burgundy.

 

 

 

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