Merlot Pot Roast
4-5 pounds boneless chuck or rump roast
Salt
Pepper
1 cup Merlot
1/2 cup water
1 chicken bouillion cube
4 small bay leaves
1 tsp. rosemary
1 tsp. thyme
3 tablespoons shortening
Melt shortening in large pot with cover or dutch oven.
When the shortening is hot, add the roast and brown on all
sides, salting and peppering as you do so. When roast is
brown, lower heat and add the merlot, water, bay leaves,
rosemary, thyme and chicken bouillion cube. Cover and simmer
for 3-3 1/2 hours, turning every hour or so.
When fork tender, remove roast and cool. Remove the fat and either
slice meat and serve, or chill to slice later.
Sauce
Skim fat off cooking liquid when cool. Heat de-greased liquid over medium
high heat to reduce slightly. Add splash or so of heavy cream. Serve over
sliced roast.
*Adapted from pot roast recipe in Fanny Farmer Cookbook*
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