Tuesday, November 8, 2011

Roast with Mushroom wine sauce and Roasted vegetables

I have so been wanting roast... but not the usual plain ole roast... Something with a yummy sauce cooked over the roast with lots of vegetables slow roasted... I am cooking this just now... The house smells so yummy and I have made this before but never shared.  It is so simple and easy and YUMMY.  Put whatever veggies you and your family like.  You can omit the wine and use beef broth and it is equally good... use what you like...this spells fall with a capital F (not F for fail but F for fall and easy one pot yummy) always a good thing.. enjoy

Roast with Mushroom wine sauce and Roasted vegetables

1 large roast ( mine was around 3-4 lbs)
6 peeled large potatoes, quartered lengthwise
1 package (around 6-8) whole carrots, peeled and ends removed
2 onions, peeled and sliced
3 stalks of celery, cleaned and ends removed
1/3 cup red wine
1 can cream of mushroom soup
1 package dried onion soup
1 t. worchester sauce
1/3 cup water
garlic salt & pepper

In large roasting pan place celery long ways in the roaster.  Place carrots in between the celery to make a flat bed to place roast on.  Place sliced onions over the carrots and celery and the potatoes all  around the outside of the dish leaving a circle in the middle of the potatoes to cook the roast.  Take about half  of the onion soup mix and sprinkle all over the vegetables.  Sprinkle them with just a little garlic salt & some pepper.  Place the roast on top of the vegetables leaving the potatoes around the roast.  Sprinkle the top of the roast with a little more garlic salt & pepper and the remaining onion soup mix.  In a large pryex measuring cup add water, worchester sauce, red wine and onion soup mix.  Whisk together mixing well.  Pour mixture over roast (it will be thick) and spred over roast with a spoon.  Take an additonal 1/4 cup water and pour on the sides of the pan (I usually pour a little down each side of the vegetables cause the soup will melt into the vegetables and make a gravy sauce).  Cover dish tightly with foil and cook slowly at 300 for about 4 hours.  I usually check after 3 hours and sometimes I turn up the temp to 325 to finish cooking the veggies until fork tender and the meat is falling apart.  I usually also in the last 45 minutes of cooking take the foil off to brown and carmelize the meat & veggies.  Serve on platter with the sauce for drizzling... yummm enjoy

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