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Red-Eye Pot Roast Recipe

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This recipe for Red-Eye Pot Roast is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-5 lb boneless pot roast (rump or chuck)
1 can (8 oz) tomato sauce
1 c dry red wine
2 pieces orange peel (orange part only),
each about 1" by 2"
4 whole cloves
2 cinnamon sticks
1 clove garlic, minced
12 small boiling onions, peeled
Directions:
Directions:
Place meat in a Dutch oven pr heavy kettle with cover. Combine tomato sauce and 1/2 cup of the wine and add to meat along with orange peel, cloves, cinnamon and garlic. Cover and place in a slow oven (300º) for 3 hours. Add remaining wine and onions. Cover and cook 1 hour longer or until onions and meat are tender. Remove meat and let stand a few minutes before slicing. Skim excess fat off juices. Serve juices as sauce over meat slices. (Thicken juices if you wish with a cornstarch-and-water paste.)
Number Of Servings:
Number Of Servings:
6-8 servings
Personal Notes:
Personal Notes:
Different and delicious.

 

 

 

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