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"The belly rules the mind."--Spanish Proverb

Pot Roast with Red Wine Recipe

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This recipe for Pot Roast with Red Wine is from The Bennett Family Cookbook - 2007, 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 lbs. chuck roast
2 Tbsp. flour
2 tsp. salt
1/2 tsp. marjoram, crushed
1/4 tsp. thyme, crushed
1/4 tsp. basil crushed
1/4 tsp. pepper
1/2 onion, sliced
1/2 C. water
1/2 C. dry red wine
3 med. onions, cut in 8ths
1 lb. carrots, cut in pieces
1 lb. small potatoes, cut in quarters
1/2 C. water
1/2 tsp. salt
1 can beef bouillon, reg. size.
Directions:
Directions:
Dredge meat in flour and brown.
Bake with spices, herbs, water, onions, salt and wine for 2 hours, covered at 350°.
Add onions, carrots, potatoes, water, 1/2 tsp. salt.
Bake for 1 1/2 hours more.
Add bouillon to make gravy or to thicken as desired.
Add salt or seasoned salt to taste.
Number Of Servings:
Number Of Servings:
Serves 6-8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I’ve also just browned the meat, then tossed everything in a crock pot and it came out fine.

 

 

 

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