Recipe - Justin Wilsons Pot Roast Magnifique

4 pound Chuck Roast
Salt and Cayenne Pepper
3 Whole cloves Garlic
3 Pickled Hot Peppers
3 Shallots
6 Whole small Red Potatoes
3 lg Carrots, chopped 1"
6 md Boiling Onions
1 cn (16 oz) whole Mushrooms,
drained
1 tablespoon Worchestershire Sauce
1 cup Beaujolais Wine
One fourth teaspoon Angostura Bitters

(Adapted to the SlowCooker)

1. Salt and pepper the roast. Cut 3 slits into the meat, and stuff each
with a garlic clove, a hot pepper, and a shallot.

2. Put the rest of the vegetables in the bottom of a CrockPot. Place the
stuffed roast on top of the vegetables.

3. Mix the Worchestershire, wine, and bitters. Pour over the roast.

4. Cover and cook on LOW for 1012 hours.

Serve with French Bread, and the rest of that Beautiful Bottle of
Beaujolais.

Posted to Recipe Archive 08 Dec 96

submitted by: rbrokaw@qualcomm.com

Date: Sun, 8 Dec 96 2:31:52 EST