Tv Pot Roast

• 3 to 3 1/2 lb. beef roast
• black pepper (enough to coat all of roast)
• 3 Tbsp. oil
• 2 c. stock, made with beef bouillon
• 2 c. dry red wine (Ernest & Julio Gallo Pink Chablis)
• parsley (a sprinkle)
• 1 c. celery, chopped
• 28 oz. can tomatoes, drained and smushed
• 1 tsp. salt
• cracked pepper to taste
• 3 carrots
• 3 potatoes

1. Rub pepper into
2. roast;
3. bring
4. oil
5. to
6. smoke and brown roast on both
7. sides.
8. Remove roast and saute celery and onions in oil. In
9. large
10. pot
11. combine
12. roast,
13. onions, celery, wine, tomatoes, beef stock,
14. salt
15. and cracked pepper; cover and cook slowly for 2 to
16. 2
17. 1/2 hours or until tender;
18. add carrots and cook about 30 minutes.
19. Add
20. potatoes
21. and cook until they are done.

beef roast, black pepper, oil, stock, red wine, parsley, celery, tomatoes, salt, cracked pepper, carrots, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=916340 (may not work)