Yankee Pot Roast • Chuck Pot Roast • Salt & Pepper • ½ lb Bacon • 4 Onions - rough chop • 4 whole cloves garlic • 1 cup of Red wine • 6 dashes Worcestershire Sauce • 4 lg carrots - rough cut • 5 ribs of Celery - rough cut • ¼ cup Flour • 4 cups Beef Broth • Sprig of Thyme and Rosemary • Baby Potatoes - last 30 minutes Bake at 325, check every 30 minutes, after 3 hours. Popovers • 1 cup Flour • 1 cup Milk • 1 TBSP Oil • 2 Eggs • ¼ tsp Salt Preheat to 450 degrees (do not skip this). Grease muffin pan, fill 2/3 with batter. Cook for 15 minutes, (without opening the door) turn down to 375 degrees, bake for 15 minutes further (30 minutes in total). Serve warm
Yankee Pot Roast
• Chuck Pot Roast
• Salt & Pepper
• ½ lb Bacon
• 4 Onions - rough chop
• 4 whole cloves garlic
• 1 cup of Red wine
• 6 dashes Worcestershire Sauce
• 4 lg carrots - rough cut
• 5 ribs of Celery - rough cut
• ¼ cup Flour
• 4 cups Beef Broth
• Sprig of Thyme and Rosemary
• Baby Potatoes - last 30 minutes
Bake at 325, check every 30 minutes, after 3 hours.
Popovers
• 1 cup Flour
• 1 cup Milk
• 1 TBSP Oil
• 2 Eggs
• ¼ tsp Salt
Preheat to 450 degrees (do not skip this). Grease muffin pan, fill 2/3 with batter. Cook for 15 minutes, (without opening the door) turn down to 375 degrees, bake for 15 minutes further (30 minutes in total). Serve warm