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Pot Roast




Source of Recipe


50's Primetime Cafe


List of Ingredients




Top or Bottom Round Roast 5 Lbs
Dry Red Wine 1½ Cups
1 onion diced
2 carrots peeled and diced
2 cloves garlic minced
1 stalk celery diced
Salt and Pepper To taste
6 cups beef bouillon
¼ cup olive oil


Recipe



Preheat oven to 350 degrees. Heat the oil in a large pan over medium-high heat. Brown the meat on all sides and remove the meat to a roasting pan. Pour the wine around the meat. Sauté the cut vegetables until golden brown and add to the roasting pan. Pour the beef bouillon into the pan. Pour liquid over the roast and cover. Cook 30-45 minutes per pound. Remove from oven and let rest for 15 minutes.