*  Exported from  MasterCook  *

                             BILL'S POT ROAST

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Meats                            Family

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3       lb           Flank or rump roast
                        -(4 lbs if has a bone)
                        Worcestershire sauce
                        Olive oil
                        Salt and pepper
                        Onion and garlic salt
                        Margarine (or butter)
   1       cn           Beef broth (or consomme)
   1       cn           Onion soup
                        Rosemary, to taste
                        Sage, to taste
                        Parsley, to taste
                        Oregano, to taste
   2                    Cloves, whole
     1/2   c            Burgundy
   6                    Carrots, sliced
   3                    Potatoes, sliced
   4                    Onions, sliced
                        -(or whole golf size)

  In large Dutch oven, heat woo sauce, olive oil, salts
  and pepper.  Add some margarine.  When oil is hot,
  sear roast quickly on all sides.  Add beef broth and
  onion soup, plus seasonings to taste.
  
  Reduce heat to medium, a brisk simmer.  (NOT a rolling
  boil!)  Add wine and cook *covered* 2 hours, or till
  starts to be tender.
  
  Peel and cut up vegetables, all about the same size
  slices.  Add to roast. When potatoes are fork tender,
  remove cloves and serve.
  
  If fluid ever gets lower than half that you started
  with, add water.
  
  To reheat:  Prepare fresh vegetables.  Cover pot and
  bring to simmer. When warm, take meat out, put in
  vegetables (with meat on top so it's just steamed);
  cook 45 minutes.  Might want to add soup instead of
  water.
 


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