Classic Pot Roast

.

1 tbsp vegetable oil

3 lbs boneless rump or blade roast

2� cups apple juice, red wine or water

1 pouch onion soup mix

� tsp dried thyme

� tsp garlic powder

4 each carrots, potatoes, celery stalks cut into large chunks

.

In a large pot, heat oil over medium-high heat. Cook meat 5 mins, turning often until browned. Remove meat; pour off fat. Add onion soup mix, thyme and garlic; bring to a boil. Return meat to pot and reduce heat. Simmer, covererd, 2� hours, turning meat occasionally. Add vegetables; simmer covered 20 mins or until vegetables are cooked to desired tenderness.

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