MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Felix's Pot Roast
Categories: Beef, Vegetables, Herbs, Wine, Potatoes
Yield: 8 Servings
5 lb Chuck roast
3 tb Worcestershire sauce
1/2 ts Garlic power
1 ts Dried basil
1/2 ts Salt
1/2 ts Black pepper
4 md Onions; peeled, quartered
8 Potatoes; scrubbed,
- quartered
4 Turnips; peeled, quartered
1 lb Carrots; peeled, in chunks
1 c Cabernet or Pinot Noir wine
1 c Beef stock
1 c Water; more as needed
3 cl Garlic; minced
1 tb Cornstarch
+=DISSOLVED IN=+
1/2 c Water
Set oven @ 325ºF/165ºC; coat a large roasting pan with
cooking spray.
Place roast in prepared pan; pour Worcestershire sauce
over, then sprinkle with seasonings.
Arrange vegetables around edges and slightly over top of
roast.
Combine liquids and garlic; pour over top.
Cover and roast for 4 hours, checking once an hour to see
if more water is needed.
Remove roast to a serving platter and cover to keep warm.
Remove vegetables to a serving bowl and cover to keep
warm.
Place roasting pan with juices on stove over medium-high
heat.
Slowly stir in cornstarch mixture; continue heating,
stirring frequently, until gravy thickens.
Serve roast and vegetables with gravy to pass.
RECIPE FROM:
https://www.recipezazz.com
Uncle Dirty Dave's Archives
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