Recipe - Gourmet Pot Roast

1 Beef pot roast; (3 to
4pound)
1 tablespoon Olive oil
3 Pieces celery; (4inch)
1 lg Carrot; cut in chunks
1 lg Onion; quartered
One half teaspoon Rosemary
One half teaspoon Thyme
1 sl Bacon; cut in 56 pieces
1/3 cup Burgundy wine
One half cup Water
2 Bay leaves
1 One half teaspoon Salt
One fourth teaspoon Pepper
1 teaspoon Flour

In Dutch oven, brown roast in oil. In skillet or saucepan cook celery,
carrot, onion, rosemary, thyme and bacon pieces, stirring constantly and
until onion is golden. Add to meat. Add wine, water, bay leaves, salt and
pepper. Cover and simmer 2 One half hours. Thicken liquid with flour blended
with a little cold water or wine. Cook 30 minutes longer. Strain liquid,
discarding vegetables and bay leaves. Serve gravy with cut or sliced up roast.

Source: Ready to Serve

Happily scanned and MC formatted, using Buster, by Pamela Creeden 5/7/98

Recipe by: The Best of the Best From Texas, p.219

Posted to MCRecipe Digest by "Pamela Creeden" creedenites@sprintmail.com
on May 7, 1998