"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Chianti Beef Roast, by Pam Hagen, is from Yesterday and Today; Our Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Melt shortening in Dutch oven. Brown roast in shortening over medium heat about 15 minutes. Season with salt and pepper. Pour Chianti over roast. Cover, bake in 325 degree oven 3 to 3 1/2 hours or until roast is tender. Serve hot or chill and slice. 10 servings
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