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Ingredients
2 Pounds boneless pot roast
4 Thin slices salt pork or bacon
2 Medium onions, sliced
2 Medium carrots, cut in 1� pieces
1 Bay leaf
Pinch of thyme
1/2 Teaspoon salt
1/4 Teaspoon pepper
2 Cups red wine
2 Tablespoons tomato paste
Instructions
Line bottom of Dutch oven or large heavy saucepan with slices of salt pork or bacon, add onions, carrots, bay leaf and thyme. Place meat on vegetable bed. Add salt, pepper and wine. Bring to a boil. Cover and simmer for 3 hours, or until meat is tender.
Remove meat and cut into thin slices. Arrange slices on heated serving dish and keep warm. Surround with carrots and onions from pan. Add tomato paste to pan. Stir until well blended, and simmer for 5 minutes. Pour over meat. Serve hot.
This recipe is good when reheated.
Serve with boiled potatoes, macaroni, or egg noodles.