Drunken Pot Roast!

Name: Drunken Pot Roast!
Ingredients: 3 pounds top round roast to 4; 3 cups red wine I use the cheap stuff in a box, he he!; 1 can beef broth; 4 inches carrots cut 2 inch pieces; 3 inches ribs celery- cut 3 inch pieces; 1 inch onion large, cut slices; 4 cloves garlic fresh; 2 bay leaves; 1 tablespoon dried basil and oregano; salt; pepper; 2 tablespoons canola oil; 2 tablespoons plain flour

13 ingredients

13 steps

Ingredients

3 pounds top round roast to 4
3 cups red wine I use the cheap stuff in a box, he he!
1 can beef broth
4 inches carrots cut 2 inch pieces
3 inches ribs celery- cut 3 inch pieces
1 inch onion large, cut slices
4 cloves garlic fresh
2 bay leaves
1 tablespoon dried basil and oregano
salt
pepper
2 tablespoons canola oil
2 tablespoons plain flour

Directions

1

Coat beef with salt, pepper and flour.
2

I used an 18/10 stainless steel cooking bowl from Wolfgang Puck.
3

Any heavy bottom, non reactive, stove top to oven pot will do.
4

Wow, that was hard to figure out how to write.
5

Heat pan with the canola oil.
6

Brown the roast on all sides.
7

Remove roast and add the wine and beef broth while scraping the bottom of the pot.
8

Add all remaining spices, garlic and veggies.
9

Please put your lid on the pot.
10

Put roast back in and place in a 350 degree oven.
11

Depending on how big your roast is will vary cooking time.
12

But the rule is low and slow.
13

I cooked mine for 5 hours until fork tender.