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Serves 6 – 8

What you need:

  • 1 Spoon Roast, Shoulder Pot Roast, Rump Roast or Chuck Roast (approx 5 pounds)
  • 1 Bottle of Red Wine
  • 1 Bag of Carrots (peeled, washed and cut into 2 inch pieces)
  • 1 Head of Garlic (peeled & gloves remain whole)
  • 5-6 Stalks of Celery (washed & cut into 2 inch pieces)
  • 8- 10 Small Red Potatoes (washed and skin left on)
  • 1 Large Onion (quartered or 8-10 small onions peeled and left whole)
  • 2-4 Tablespoons Olive Oil
  • 6 Tablespoons of Flour (whole wheat or white)
  • 1 Teaspoon Salt
  • 1 Teaspoon Black Pepper
  • 1 Teaspoon of Garlic Powder
  • 1 Teaspoon of Onion Powder.

What to do:

  1. Season Flour with salt, pepper, garlic powder, onion powder and stir well.
  2. Coat each side of the roast in the flour.
  3. In a heavy dutch oven heat the oil and brown all sides of the roast.
  4. Add the onion, garlic and wine. Let simmer for 15 minutes.
  5. Meanwhile preheat oven to 350 degrees.
  6. Bake the roast covered for 2 hours. The last hour add all of the vegetables and return back into the oven.
  7. Before slicing let the roast rest. Then on a warm platter serve the sliced roast with all of the vegetables around and the sauce can be made into a gravy or left alone to serve on the side. Enjoy!

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