Herbed Pot Roast

Name: Herbed Pot Roast
Ingredients: 3 to 4 lb. beef rump, chuck or shoulder; 2 tsp. salt; 1/4 tsp. pepper; 1 sliced large onion; 1 Tbsp. parsley; 1 Tbsp. chives; 1/8 tsp. thyme; 1 minced clove garlic; 1 bay leaf; 1 chopped stalk celery; 1 c. canned tomatoes; 1/4 c. dry white wine

12 ingredients

7 steps

Ingredients

3 to 4 lb. beef rump, chuck or shoulder
2 tsp. salt
1/4 tsp. pepper
1 sliced large onion
1 Tbsp. parsley
1 Tbsp. chives
1/8 tsp. thyme
1 minced clove garlic
1 bay leaf
1 chopped stalk celery
1 c. canned tomatoes
1/4 c. dry white wine

Directions

1

Heat frying pan.
2

Add meat and brown on all sides.
3

Season with salt and pepper.
4

Put onion slices on top of meat; add wine and rest of ingredients.
5

If desired, add peeled halved potatoes, small peeled whole onions and carrots cut diagonally in 2-inch pieces during last hour of cooking.
6

Make gravy, using 1/2 cup dry wine to replace 1/2 cup of liquid.
7

Serves 6.