Recipe - Bills Pot Roast

3 pound Flank or rump roast
(4 lbs if has a bone)
Worcestershire sauce
Olive oil
Salt and pepper
Onion and garlic salt
Margarine (or butter)
1 cn Beef broth (or consomme)
1 cn Onion soup
Rosemary, to taste
Sage, to taste
Parsley, to taste
Oregano, to taste
2 Cloves, whole
One half cup Burgundy
6 Carrots, cut or sliced up
3 Potatoes, cut or sliced up
4 Onions, cut or sliced up
(or whole golf size)

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

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

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

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

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini