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    Pot Roast II


    Source of Recipe


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    4 lb chuck roast
    salt
    cayenne pepper
    3 whole cloves garlic
    3 pickled hot peppers
    3 shallots
    6 whole small red potatoes
    3 large carrots, chopped
    6 medium boiling onions
    1 can (16 oz) whole mushrooms, drained
    1 Tbsp Worcestershire sauce
    1 cup Beaujolais wine
    1/4 tsp Angostura Bitters

    Salt and pepper the roast. Cut 3 slits into the meat, and stuff
    each with a garlic clove, a hot pepper, and a shallot. Put the
    rest of the vegetables in the bottom of a Crock-Pot. Place the
    stuffed roast on top of the vegetables. Mix the Worcestershire,
    wine, and bitters. Pour over the roast. Cover and cook on LOW for
    10-12 hours. Serve with French Bread, and the rest of the Beaujolais.

 

 

 


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