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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

Italian Pot Roast Recipe

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This recipe for Italian Pot Roast is from Sallye's Kitchen, 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:  
3 to 4 lbs Rump or Bottom Round
Salt
Pepper
Garlic Salt
Paprika
1 onion
2 cloves garlic
¼ bunch parsley
1 stalk celery
1 can 8 oz tomato sauce
1 can mushroom sauce
2 pinches each of thyme, marjoram, and rosemary
½ glass Zinfandel or Claret wine
1 package spaghetti noodles
Directions:
Directions:
Season meat with salt, pepper, garlic salt and paprika. Brown meat thoroughly and slowly add olive oil. When well browned, lift out of Dutch oven and add chopped vegetables to sauté. To this mixture add tomato sauce and mushroom sauce. Fill one of the empty cans with water and add to mixture as well. Add thyme, marjoram and rosemary. Preheat oven to 350 degrees and cook meat for about 2 ½ to 3 hours or until done. About ½ hour before the meal is done add the wine. Slice the meat when cooked, place over spaghetti noodles and add gravy.
Number Of Servings:
Number Of Servings:
4

 

 

 

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