Margie J
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- Joined
- Nov 6, 1999
Prime Time Pot Roast
INGREDIENTS:
5 Lbs Top or Bottom Round Roast
1 /12 Cups Dry Red Wine
1 Onion, diced
2 Carrots peeled and diced
2 Cloves Garlic minced
1 Stalk Celery diced
Salt and Pepper To taste
6 Cups Beef Bouillon
1/4 Cup Olive Oil
Preheat oven to 350 degrees. Heat the oil in a large pan over medium-high heat. Brown the meat on all sides and remove the meat to a roasting pan. Pour the wine around the meat. Saute the cut vegetables until golden brown and add to the roasting pan. Pour the beef bouillon into the pan to left off all of the carmelized vegetables and beef. Pour liquid over the roast and cover. Cook 30-45 minutes per pound. Remove from oven and let rest for 15 minutes. Serve with your favorite starch and enjoy.
INGREDIENTS:
5 Lbs Top or Bottom Round Roast
1 /12 Cups Dry Red Wine
1 Onion, diced
2 Carrots peeled and diced
2 Cloves Garlic minced
1 Stalk Celery diced
Salt and Pepper To taste
6 Cups Beef Bouillon
1/4 Cup Olive Oil
Preheat oven to 350 degrees. Heat the oil in a large pan over medium-high heat. Brown the meat on all sides and remove the meat to a roasting pan. Pour the wine around the meat. Saute the cut vegetables until golden brown and add to the roasting pan. Pour the beef bouillon into the pan to left off all of the carmelized vegetables and beef. Pour liquid over the roast and cover. Cook 30-45 minutes per pound. Remove from oven and let rest for 15 minutes. Serve with your favorite starch and enjoy.
