Pot Roast
15 ingredients
1 steps
Ingredients
- Vegetables:
- 1 dozen new white potatoes-cut up
- 1 small bag of baby carrots
- 1 red bell pepper-sliced
- 4 stalks of celery-cut into inch pieces
- sliced mushrooms (canned or fresh)
- Sauce:
- Whisk together in large sauce pan, and heat:
- 1 sm. can tomato sauce
- 1 pkg au jous gravy mix
- 1 cup red wine, or more
- 1/2 bottle of Bordelaise Marinade/gravy sauce (optional)
- 1-cup strong coffee (use instant if you have it)
- 1 can Campbell's Golden Mushroom soup (optional-if you do not have Bordelaise sauce)
- Add water if you want a more mild gravy
Directions
-
1{"0":"Saute:","1":"1\/4 red onion - thinly sliced or chopped","2":"1\/4 yellow onion - thinly sliced or chopped","3":"parsley","4":"garlic","5":"pinch of fresh Italian herbs - sage, oregano, thyme, rosemary","7":"Directions:","8":"Season roast with salt and pepper (rub it in), or I use Molly Stone's Santa Maria seasoning.","9":"Sear on all sides on high heat, in a large roasting pot with olive oil to cover bottom. Pour a little red wine over meat after it is completely sealed. This will loosen any of the pan drippings.","10":"Remove meat-set aside on plate.","11":"Add onion, garlic, and fresh herbs to pan. You may want to add a little butter to the sauce left at the bottom of pan from meat. Saute for about one minute, and return meat to pan.","12":"Add Vegetables and Sauce","13":"Cover roasting pot and put in 350\u00b0 oven for 2 - 3 hours."}
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