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Savory Pot Roast Recipe

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This recipe for Savory Pot Roast, by , is from The Sadler Family Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betty Barnes
Added: Wednesday, September 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 cloves garlic
salt,pepper
paprika, worchestershire sauce
1 rump or eye round roast of beef (4 lbs)
1/4 cup wine vinegar
4 large onions sliced
1/2 cup oil, 3 cups fat free chicken broth
1 cup red wine
1 bay leaf, 1 heel of whole wheat bread or crusts from 4 slices.

Directions:
Directions:
In a large bowl, press garlic and make a paste with the salt, pepper,paprika, and worchestershire sauce. Rub meat with mix. Place seasones meat in a large bowl and sprinkle with wine vinegar . Cover and refrigerate over night. Remove meat from refrigerator and let stand at room temp. Dry meat thoroughly. In a dutch oven, brown the sliced onions in oil. Remove onions with a slotted spoon and set aside. In the same pot, brown the meat well on both sides. Add the browned onions and chicken broth, red wine, bay leaf, bread crust and cook covered on top of stove about 3 hours or until meat is tender. Remove meat and set aside. Discard bay leaf and skim excess fat from cooking liquids Then put liquid, onions, and bread crust in blender and process to make gravy. Slice meat and serve with the gravy.

Personal Notes:
Personal Notes:
If you prefer you can use beef broth instead of fat free chicken broth. Chicken broth has less salt.
Excellent served with buttered noodles or parsley potatoes.

 

 

 

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