"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spicy Wine Pot Roast Recipe

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This recipe for Spicy Wine Pot Roast, by , is from A Collection of Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carolyn Melcher
Added: Wednesday, March 26, 2008


Tri tip
1 pkg. brown gravy mix
1 cup water
1/4 cup chopped onion
1 tsp. Worcestershire sauce
1 tsp. Dijon mustard
3 tbsp. red port wine
1/4 cup ketchup

Put Tri tip in the Crockpot.
Whisk together all remaining ingredients in a bowl.
Pour over the Tri tip and cook on low for 8 hours.
Take out meat. Turn Crockpot to high and skim fat off.
Mix 1/2 cup cold water with 1/4 cup flour and whisk into meat juice. Serve when warm.




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