Pot Roast In Red Sauce Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
5 lbs: Boneless chuck roast,
1 cup: Burgundy,
2 centiliter: Garlic, minced
2 centiliter: Garlic, crushed
1/2 tsp: Salt,
1 large: Onion, chopped
1/4 tsp: Pepper,
1 each: Bay leaf,
1/4 cup: All-purpose flour,
1 tsp: Dried whole rosemary,
1/4 cup: Plus 2 tb olive oil,
1/2 cup: Cognac or other brandy,
15 ounce: Can tomato sauce,
2 tbsp: Fresh parsley, minced
Directions:
Make 8 to 10 lengthwise slits halfway through roast. Insert a
garlic slice into each slit. Rub roast with salt and pepper; dredge
in flour. Brown roast in hot oil in a Dutch oven. Add 1 cup tomato
sauce, Burgundy, garlic, onion, bay leaf, and rosemary; cover, reduce
heat, and simmer 2-1/2 hours or until tender. Remove bay leaf.
Transfer roast to serving platter, reserving cooking liquid in
Dutch oven. Add remaining tomato sauce, olives, and cognac; cook
over medium heat 5 to 10 minutes. Sprinkle with parsley. Serve
sauce with roast.
From Gladys Tucker of Louisiana. In October, 1987 "Southern Living"
Typos by Jeff Pruett
Submitted By JEFF PRUETT On 09-24-95
Source from luhu.jp
garlic slice into each slit. Rub roast with salt and pepper; dredge
in flour. Brown roast in hot oil in a Dutch oven. Add 1 cup tomato
sauce, Burgundy, garlic, onion, bay leaf, and rosemary; cover, reduce
heat, and simmer 2-1/2 hours or until tender. Remove bay leaf.
Transfer roast to serving platter, reserving cooking liquid in
Dutch oven. Add remaining tomato sauce, olives, and cognac; cook
over medium heat 5 to 10 minutes. Sprinkle with parsley. Serve
sauce with roast.
From Gladys Tucker of Louisiana. In October, 1987 "Southern Living"
Typos by Jeff Pruett
Submitted By JEFF PRUETT On 09-24-95
Source from luhu.jp