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The Drinking Man's Pot Roast




Source of Recipe


Internet


List of Ingredients




1 tsp. corn oil
3 lb. lean pot roast (your
favorite cut)
flour
salt
1/2 c. Burgundy
1 c. sherry
3 c. beef stock
1/4 tsp. sweet basil
1/4 tsp. marjoram
1/4 tsp. thyme
2 bay leaves, broken
4 carrots, clean and cut in
1/2
4 small potatoes, cut in 1/2
3 onions, quartered
1 Tbsp. corn oil margarine
2 c. sliced fresh mushrooms
2 shallots, chopped
6 Tbsp. Madeira



Recipe



Put 1 teaspoon oil in a cured heavy iron skillet and heat. Flour and salt completely the pot roast. Brown roast over medium heat, turning frequently for 1 hour. Add Burgundy and simmer off until dry, then add 1/2 cup sherry and simmer off. Add remaining 1/2 cup of sherry and simmer off. Combine the beef stock with herbs and pour over pot roast. Cover and cook 1 1/2 hours. Add carrots, potatoes and onions; cook 30 minutes. Saute the mushrooms, shallots and 3 tablespoons of Madeira to pot roast. Simmer together 10 minutes. Add remaining 3 tablespoons Madeira.

Makes 8 servings