"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pot Roast Milano Recipe

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This recipe for Pot Roast Milano, by , is from The Secret Recipes of the Steenberge Sisterhood, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Colleen Steenberge


3-4 lb. pot roast
2 Tbs. oil
1 large onion, sliced
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. leaf basil or Italian seasoning
1/2 tsp. celery seed, if desired
1 clove garlic, minced
1 c. (8 oz.) tomato sauce
1 c. Burgundy or dry red wine (or bouillon)
2 Tbs. flour
1/2 c. water

1. Brown meat; add onion, salt, pepper, basil,
celery seed, garlic, tomato sauce and
2. Cover; simmer 2 1/2 - 3 hrs.
3. Remove meat; combine flour and water; stir into
liquid in pan. Cook until sauce thickens,
stirring constantly.

** Serve with spaghetti, buttered noodles or
mashed potatoes.

Number Of Servings:
Number Of Servings:




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