Viennese Style Pot Roast Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4 lbs: Rump roast or sirloin tip,
2 tbsp: Butter,
1 tsp: Salt,
1/2 tsp: Pepper,
1: Onion, chopped
2: Carrot, chopped
2: Turnips, chopped
4: Dried figs, chopped
3/4 cup: White wine,
3/4 cup: Beef stock,
8: New potatoes,
4: Gingersnap cookies, crushed
Directions:
Brown meat on all sides in butter. Put carrots, turnips and potatoes in
bottom of crock pot and place roast on top. Add remaining ingredients,
except gingersnaps. Cover and cook on low 8 to 10 hours. Add gingersnaps
and cook on high, uncovered, until thickened.
Posted to recipelu-digest Volume 01 Number 396 by James and Susan Kirkland
on Dec 22, 1997
Source from luhu.jp
bottom of crock pot and place roast on top. Add remaining ingredients,
except gingersnaps. Cover and cook on low 8 to 10 hours. Add gingersnaps
and cook on high, uncovered, until thickened.
Posted to recipelu-digest Volume 01 Number 396 by James and Susan Kirkland
Source from luhu.jp