Ingredients Jump to Instructions ↓

  1. 3 pounds Flank or rump roast (4 lbs if has a bone)

  2. Worcestershire sauce

  3. Olive oil

  4. Salt and pepper

  5. Onion and garlic salt

  6. Margarine (or butter)

  7. 1 can Beef broth (or consomme)

  8. 1 can Onion soup

  9. Rosemary, to taste

  10. Sage, to taste

  11. Parsley, to taste

  12. Oregano, to taste

  13. 2 Cloves, whole

  14. cup Burgundy

  15. 6 Carrots, sliced

  16. 3 Potatoes, sliced

  17. 4 Onions, sliced (or whole golf size)

Instructions Jump to Ingredients ↑

  1. In large Dutch oven, heat woo sauce, olive oil, salts and pepper. Add some margarine. When oil is hot, sear roast quickly on all sides.

  2. Add beef broth and onion soup, plus seasonings to taste.

  3. Reduce heat to medium, a brisk simmer. (NOT a rolling boil!) Add wine and cook *covered* 2 hours, or till starts to be tender.

  4. Peel and cut up vegetables, all about the same size slices. Add to roast. When potatoes are fork tender, remove cloves and serve.

  5. If fluid ever gets lower than half that you started with, add water.

  6. To reheat: Prepare fresh vegetables. Cover pot and bring to simmer.

  7. When warm, take meat out, put in vegetables (with meat on top so it's just steamed); cook 45 minutes. Might want to add soup instead of water.


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