Heat olive oil in a large Dutch oven; add pot roast and brown on all sides.
Add tomato sauce, 1/2 cup wine, orange peel, cloves, cinnamon sticks and garlic.
Cover and bake at 300\u00b0 for 2 to 3 hours.
Add remaining ingredients; cover and cook 1 hour longer or until meat is tender.
Remove meat to a warm platter and let stand for 15 minutes before slicing.
Skim grease from pan juices and serve as a sauce over meat slices.
(mixture will be thick) except pot roast.
Divide potato mixture into
In an oven safe pot w/lid brown both side of the roast, using
Preheat the oven to 275 degrees F (135
Preheat Oven to 350F degrees.
Wash
Wipe off roast with damp paper towel.
rge oven safe pot or dutch oven. Sear all sides of the roast in
POT ROAST: Use a metal skewer to
n a large Dutch oven or any pot with a tight-fitting
Heat oil in dutch oven.
Brown roast on all sides.
Add everyting else and simmer 2 hours, turning roast often.
Serve with whipped potatoes and glazed carrots.
Announce dinner with a loud yell to the household SOUPS ON!
twine.
For the pot roast:
Cut the beef into
Preheat oven to 325 degrees F (165
In a 9 x 13 x 2-inch pan, place heavy duty foil (enough to wrap around roast and seal).
Rub roast on all sides with A.1. sauce. Set roast on foil in pan.
Mix together last 3 ingredients and pour over roast.
Seal foil tightly across top and at ends.
Bake at 350\u00b0 for 2 1/2 to 3 hours.
Serve with buttered noodles.
Preheat oven to 350 degrees F.
Cut the pot roast into small cubes
b>roast dry and season with salt and pepper. In a Dutch oven
Place pot roast on rack in Dutch oven or roasting pan. Combine mushroom mix, apricots and salt and spread over roast. Cover tightly and cook in slow oven (325\u00b0) for 2 hours.
Preheat an oven to 350 degrees F (175
Place roast in shallow baking dish or pan with 2 cups water, salt, pepper, garlic and pot roast mix.
Put in oven at 325\u00b0 for about 2 hours or until tearing tender.
Peel and cut up potatoes; place them and the carrots, green beans and onions in with the roast and 1 cup of water.
Cook for about 1 hour, until vegies and potatoes are cooked.
Serves 4 people.
Serve with a salad for a full meal.
Preheat the oven to 375 degrees.
Season roast with steak seasoning.
In a cast iron pot with a tight fitting lid sear the pot roast well.
Add the rest of the ingredients.
Mix up the sauce ingredients and pour over meat and veggies.
Cover, and bake for 3 hours.
Remove veggies and meat to a warm platter and thicken the sauce as desired.
Sprinkle the parsley over the plated meat and veggies and pass the sauce.
Place pot roast in a roasting pan, can be frozen, pour in the water. Add bouillon cubes, liquid smoke and onions to the water. Bake at 225\u00b0f. 110\u00b0c. gas mark 1/4 for 4-6 hours. Remove from oven, add potatoes, return to the oven and bake for a further 2 hours. Roast should be tender and fall apart. Baste periodically during cooking time. Shread the beef on a platter to serve.