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Pot Roast Recipe

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This recipe for Pot Roast, by , is from Chasdei Lev Pesach Cookbook, 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 T. oil
6 garlic cloves, diced
1 large onion, diced
3-5 pound chuck roast
veggies of choice: baby carrots, cubed zucchini, sliced mushrooms, celery
baby potatoes, sliced in half
dry or semi-dry red wine (you will probably need most of the bottle)
salt and pepper, to taste

Directions:
Directions:
In a large pot, heat oil. Add onion and garlic and sauté until onion is soft. Add meat and sear on all sides. Remove meat to plate and sear potatoes and veggies. Put the meat back into the pot on top of the veggies. Season with salt and pepper. Pour red wine on the meat and veggies so that the meat is almost completely submerged. IMPORTANT: do not add any water! It will make the meat tough and ruin the recipe. If you want to use an additional liquid, you can add well-cooked chicken stock (not soup mix with water). Simmer for about 1-1 ˝ hours. Let meat cool before slicing. To serve, rewarm in the gravy and vegetables.

Personal Notes:
Personal Notes:
Reprinted with permission from the Whisk magazine!

 

 

 

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