Pot roast
| Category | Subcategory | Source |
|---|---|---|
| Meats | Beef | Page # 13, The New Cook's Cookboo |
Ingredients
- 3-4 lbs chuck roast
- 3 Tbs vegetable oil
- Salt and Pepper to taste
- 1 1/2 Cups dry white wine
- 1 Cup water
- 1 Bay leaf
- 5 lge springs fresh parsley
- 1 1/2 tsp dried thyme leaves
- 12 small carrots, peeled
- 12 small potaotes, peeled middle
- 12 small onions, peeled
- 1 (10oz) frozen green beans
Directions
- Brown roast on all sides in hot oil in a large dutch oven; sprinkle
- with salt and pepper. jAdd wine and 1 cup water; bring to a boil.
- Removefrom heat. Tie bay leaf, parsley, and thyme in cheesecloth
- bag; place in lduthc oven with beef. Cover and bake at 325 degrees
- for 1 1/2 hours.