Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to becky sims      

Recipe Categories:

    Pot Roast II

    Source of Recipe


    4 lb chuck roast
    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.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |