Peppered pot roast sl

8 servings

Ingredients

Quantity Ingredient
4 pounds To 5 lb boneless chuck roast
¾ teaspoon Salt
¼ teaspoon Pepper
3 tablespoons Vegetable oil
1 cup Dry red wine
1 cup Beef bouillon
¼ cup Chopped onion
2 tablespoons Brown sugar
½ teaspoon Garlic salt
Dash ground nutmeg
Dash dried whole thyme
2 tablespoons Cornstarch
¼ cup Water
2 tablespoons Cracked peppercorns
¼ cup Fresh parsley; chopped

Directions

Sprinkle roast with salt and pepper. Brown roast on all sides in hot oil in a Dutch oven. Add wine, bouillon, onion, sugar, garlic salt, nutmeg, and thyme. Cover and bake at 350 degrees F for 2-½ hours. Remove meat from Dutch oven, reserving 2 cups cooking liquid.

Slice meat thinly, place on serving platter. Set aside.

Combine cornstarch and water; blend well. Add cornstarch mixture to reserved cooking liquid. Add peppercorns. Cook over medium-high heat, stirring constantly, until mixture comes to a full boil. Boil 1 minute. Pour gravy over sliced roast. Sprinkle with parsley.

Yield: 8 to 10 servings.

From Beth R. McClain of Texas in October, 1987"Southern Living" Typos by Jeff Pruett

Submitted By JEFF PRUETT On 09-24-95

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