Bill's Pot Roast Recipe

• 3 lb Flank or possibly rump roast (4 lbs if has a bone) Worcestershire sauce Extra virgin olive oil Salt and pepper Onion and garlic salt Margarine (or possibly butter)
• 1 can Beef broth (or possibly consomme)
• 1 can Onion soup Rosemary, to taste Sage, to taste Parsley, to taste Oregano, to taste
• 2 x Cloves, whole
• 1/2 c. Burgundy
• 6 x Carrots, sliced
• 3 x Potatoes, sliced
• 4 x Onions, sliced (or possibly whole golf size)

1. In large Dutch oven, heat woo sauce, extra virgin olive oil, salts and pepper.
2. Add in some margarine.
3. When oil is warm, sear roast quickly on all sides.
4. Add in beef broth and onion soup, plus seasonings to taste.
5. Reduce heat to medium, a brisk simmer.
6. (NOT a rolling boil!)
7. Add in wine and cook*covered* 2 hrs, or possibly until starts to be tender.
8. Peel and cut up vegetables, all about the same size slices.
9. Add in to roast.
10. When potatoes are fork tender, remove cloves and serve.
11. If fluid ever gets lower than half which you started with, add in water.
12. To reheat: Prepare fresh vegetables.
13. Cover pot and bring to simmer.
14. When hot, take meat out, put in vegetables (with meat on top so it's just steamed); cook 45 min.
15. Might want to add in soup instead of water.

flank, beef broth, onion soup rosemary, burgundy, carrots, potatoes, onions

Taken from cookeatshare.com/recipes/bill-s-pot-roast-84533 (may not work)