"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Red-Eye Pot Roast Recipe

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This recipe for Red-Eye Pot Roast, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
San Francisco Firehouse Favorites
Added: Monday, March 2, 2009

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 (300) 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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