"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

WINE ROAST Recipe

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This recipe for WINE ROAST, by , is from WITH LOVE FROM THE THROGMARTIN FAMILY KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
JO THROGMARTIN (MAMS)
Added: Friday, July 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 to 5 pound roast (may use any of the following:
POT, RUMP, ENGLISH OR EYE OF ROUND
* I prefer to use a rump
1/2 cup cooking sherry
2 large onions or 6-8 baby (if using baby leave whole)
1 can consomme
1 bay leaves
1/2 cup brown sugar
1/2 cup of vinegar
3 tablespoons catsup

GRAVY: 2 tablespoons corn starch
1/2 cup water

Directions:
Directions:
1. In mixing bowl place all of the ingredients including onions and pour over roast
2. Place in preheated oven at 300F 45 minutes per pound.
3. Remove meat and thicken gravy. Add 2 tablespoons corn starch to 1/2 cup water. Make paste and use to thicken gravy.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This is Aunt Kelli's favorite. I had to make it for her on her birthday. The gravy from this roast is out of this world.
It is a great company recipe.

 

 

 

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