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Sun, 08 Jun 2008

Biff's Pot Roast
A very easy Sunday meal... prepare this in the morning and let it cook all day. It will fill up the house with a wonderful aroma.

One 7-8 lb beef chuck pot roast
6 to 8 medium-sized potatoes
Several carrots
One large onion
A couple cloves of garlic
About 8 ounces of red wine
One small bouquet garni
Some water
salt
pepper

Cut onion and carrots into ½-inch chunks. Place in bottom of crockpot with minced garlic. Add wine and herbs. Add enough water (or more wine) to cover onions and carrots. Place roast on top of onion, carrots, and herbs. Peel potatoes. Cut potatoes into chunks and pack around the side of the roast. Add salt and pepper. Turn crock pot on high. Slow cook for about 5-6 hours.

For gravy: drain liquid into liquid measuring cup. Add water equal to half measured liquid volume. Whisk in 1 tsp flour for every 1 cup liquid and transfer to saucepan. Bring to boil and stir constantly until slightly thickened.

Serve meat with tomato relish. I like the stuff that was always in my Grandma Berrett's fridge called "Homade Chili Sauce" that is packaged in a clear glass spherical jar with a white cap. (Look for it at the Pine Lake QFC next to the BBQ sauces at the end of the aisle.)

:: Posted by rus on Sun, 08 Jun 2008 11:08 pm
:: Filed under /recipes/main_courses/meat

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