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Pot Roast II




Source of Recipe


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4 lb chuck roast
salt
cayenne pepper
3 whole cloves garlic
3 pickled hot peppers
3 shallots
6 whole small red potatoes
3 large carrots, chopped
6 medium boiling onions
1 can (16 oz) whole mushrooms, drained
1 Tbsp Worcestershire sauce
1 cup Beaujolais wine
1/4 tsp Angostura Bitters

Salt and pepper the roast. Cut 3 slits into the meat, and stuff
each with a garlic clove, a hot pepper, and a shallot. Put the
rest of the vegetables in the bottom of a Crock-Pot. Place the
stuffed roast on top of the vegetables. Mix the Worcestershire,
wine, and bitters. Pour over the roast. Cover and cook on LOW for
10-12 hours. Serve with French Bread, and the rest of the Beaujolais.