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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pot Roast Recipe

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This recipe for Pot Roast is from Linnea's Wedding Shower Cookbook, 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 beef chuck roast
1/4 c. Red Wine (Mad Dog, Lodi Zin...)
8 tbsp. "Old Thompson" Rustic Tuscan Rub
6 tbsp. crushed garlic (wet, not dry)
1 tbsp Italian seasoning
1/4 c. Olive oil
2 tsp. salt
2 tsp. pepper
1 tbsp. tomatoes paste
1 tsp. cilantro
2 c. water
4 large potatoes
3 tomatoes
1 large onion
1/4 lb fresh green beans
1 bag of baby carrots
Directions:
Directions:
Marinade:
Stab the roast with a short thin knife several times in various places then place it in a large non-zip plastic bag with the following marinade:
Combine:
1/4 cup olive oil
1/4 cup red wine
3 tbsp crushed wet garlic
1 tsp salt
1 tsp pepper
4 tbsp Rustic Tuscan Rub
Mix well then pour on top of roast inside bag. Tie back shut and place in fridge for 24 hours to marinade.

Prep for cooking
Pre-heat oven to 325º and line a 9x13 pan with foil (easy clean up).
Cube potatoes
Cut tomatoes into 4th
Cut onions into small strips
Trim ends off of green beans
Rinse baby carrots
In a measuring cup combine:
4 tbsp Rustic Tuscan Rub
3 tbsp crushed wet garlic
1 tbsp Italian seasoning
1 tsp salt
1 tsp pepper
1 tbsp tomato paste
1 tsp cilantro

Cooking:
Remove roast from marinade and place in the center of the baking dish.
place potatoes around the roast and continue in the order you prepped the veggies in. *carrots should be last.
Pour 2 c. water into baking dish.
Pour mix from measuring cup on top of layered veggies.
Cover baking dish with foil
Bake for 4 hours at 325.º F
Number Of Servings:
Number Of Servings:
4-5
Preparation Time:
Preparation Time:
2 days 20 minute
Personal Notes:
Personal Notes:
This is one of our favorite recipes. I cook this at least once a week. It is really good with Scalloped Potatoes.

 

 

 

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