OT...the red-neck pot roast, for cold stormy nights, and its your turn to cook Options

[pete-stevers]

Pull a semi freezer burnt roast out of the deep freeze....
be it moose, bison, lamb or even beef....
sear in oven at 425 with two-three chopped onions,pepper and salt until a bit of carmelization happens
Start the sauce with about half a cup of cheap red wine....you can use gud stuff but it is just sauce....
in a cast saucepan, boil the red until all alcohol is boiled out(do not skip this step)
ad one cube of chicken, beef, or vegtable bullion....
a few pinches of italian seasoning...a shake of chili...and pepper, i like lots
let it sit while you chop veggies
chop
whole garlic
three potatoes
one small beet
small rutabaga
three carrots
pull out the roast, dump the red sauce on the roast and onions....
put the rest of the veggies on top....
pop it all back in the oven....now set to 350
go back to working on the 914.... (IMG:style_emoticons/default/mueba.gif)
come back in two hours....serve with a glass of red