 |
Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
|
This has been my way for making pot roast that my family really likes. It does take a little more time to prepare but the flavor is well worth it. Ingredients:
3 -4 lbs roast |
flour |
salt and pepper |
2 tablespoons oil |
1 (10 1/2 ounce) can chicken broth |
1 (6 ounce) can v8 vegetable juice |
1/2 cup dry wine |
1 tablespoon worcestershire sauce |
1/2 teaspoon dried basil |
1 medium onion, cut up |
potato, peeled and cut into pieces |
carrot, peeled and cut into pieces |
Directions:
1. Heat oil in Dutch oven.
2. Coat meat with flour, salt and pepper to taste.
3. Brown meat slowly, on all sides.
4. Add chicken broth,V-8 juice,wine,Worcestershire sauce and basil.
5. Cover and simmer until meat is tender, about 2 hours.
6. May be cooked on top of stove, or in the oven at 325 degrees Fahrenheit, or in a crock pot. Cooking in the crock pot will take longer.
7. Add onion, potatoes and carrots.
8. Cover and cook about 45 minutes or until vegetables are tender.
9. Make gravy from juices.
|
|