"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Pot Roast Recipe

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

Linda Burkhardt
Added: Monday, January 12, 2009


1 (3 - 4 Lb) Chuck Roast
1 Small Onion, Sliced
2 Tbl Vegetable Oil
2 Tbl Butter
2 Cloves Garlic, Minced
1 Tsp Dried Thyme Leaves
1 Large Bay Leaf, Crumbled
Fresh Ground Black Pepper to Taste
1 Tsp Salt
4 Beef Bouillon Cubes
1 Cup Red Wine
1 Cup Water

Heat oven to 350. Wipe roast with paper towels. Heat butter & oil in roasting pan over medium heat. Add onion & roast and brown. Turn roast to brown both sides & then remove from pan.

Add garlic, thyme, bay leaf, pepper & salt. Saute, stirring for 30 seconds. Add bouillon cubes, mashing with wooden spoon so they soften. Add red wine & water; bring to a boil.

Return roast to pan and cover. Turn roast every hour or so & baste with pan juices. Roast is ready when it falls apart when you turn it - usually takes 3 hours or so.




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