Drunken Pot Roast!

Photo: andrea estes

Ingredients

Pot roast:

3 pounds to 4 top round roast

3 cups of red wine (I use the cheap stuff in a box, he he!)

1 can beef broth

4 inches carrots- cut 2 inch pieces

3 inches ribs of celery- cut 3 inch pieces

1 inch large onion- cut slices

4 cloves of fresh garlic

2 bay leaves

1 tablespoon dried basil and oregano

tablespoon lots of salt and pepper- about 1 each, depends on your taste

2 tablespoons canola oil

2 tablespoons plain flour

Preparation

Coat beef with salt, pepper and flour. I used an 18/10 stainless steel cooking bowl from Wolfgang Puck. Any heavy bottom, non reactive, stove top to oven pot will do. Wow, that was hard to figure out how to write. Heat pan with the canola oil. Brown the roast on all sides. Remove roast and add the wine and beef broth while scraping the bottom of the pot. Add all remaining spices, garlic and veggies. Please put your lid on the pot. Put roast back in and place in a 350 degree oven. Depending on how big your roast is will vary cooking time. But the rule is low and slow. I cooked mine for 5 hours until fork tender.

Remember, you can Rock That Plate!