Serves: 6
Total Calories: 809
In Dutch oven, brown roast in oil. In skillet or saucepan, cook celery, carrot, onion, rosemary, thyme, and bacon pieces, stirring constantly and until onion is golden. Add to meat. Add wine, water, bay leaves, salt, and pepper. Cover and simmer 2 1/2 hours. Thicken liquid with flour blended with a little cold water or wine. Cook 30 minutes longer. Strain liquid, discarding vegetables and bay leaves. Serve gravy with sliced roast.
This Gourmet Pot Roast recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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