4 pounds roast (chuck or cross cut)
1/4 cup dry red wine or white
1 tablespoon brandy, 1 to 2
1 large onion, peeled
1/4 teaspoon thyme
1/4 teaspoon rosemary
8 potatoes, peeled and quartered
sage
basil
flour
garlic powder
bay leaves
salt
pepper
12 ounces water
Servings: 6
1. Salt and pepper roast, sprinkle with garlic powder and a little flour. Brown in large skillet, then place in dutch oven. Crush herbs and sprinkle over roast. Place bay leaves (1-2 broken in-half) in bottom. Cover roast with onions. Combine water and wine, then pour this over the roast, without washing off too many herbs.
2. Cover and bake at 350F for 1 1/2 hrs. Add potatoes and bake another 30-45 minutes, or until tender. Remove roast, discard bay leaves and make gravy.
1/4 cup dry red wine or white
1 tablespoon brandy, 1 to 2
1 large onion, peeled
1/4 teaspoon thyme
1/4 teaspoon rosemary
8 potatoes, peeled and quartered
sage
basil
flour
garlic powder
bay leaves
salt
pepper
12 ounces water
Servings: 6
1. Salt and pepper roast, sprinkle with garlic powder and a little flour. Brown in large skillet, then place in dutch oven. Crush herbs and sprinkle over roast. Place bay leaves (1-2 broken in-half) in bottom. Cover roast with onions. Combine water and wine, then pour this over the roast, without washing off too many herbs.
2. Cover and bake at 350F for 1 1/2 hrs. Add potatoes and bake another 30-45 minutes, or until tender. Remove roast, discard bay leaves and make gravy.
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