Category
Main Dishes
Servings
4-6
Prep Time
20 minutes
Cook Time
5 hours
Menu
#58
Ingredients
-
2½-3lbs chuck or shoulder roast
-
3 large potatoes, cleaned and peeled into quarters
-
4 large carrots, cut on bias
-
1 large onion, cut in wedges
-
2-3 sprigs rosemary
-
1t black pepper
-
½c red wine
-
1t pepper
-
1t salt
-
1 oven roasting bag
Directions
Place all vegetables in the oven bag.
Place the meat on the vegetables and season with wine, salt, pepper and rosemary.
Close the bag with the provided tie and make a small slit on the top.
With the slit facing up, place it on the 1-inch rack and roast at 275ºF for 5 hours.
When finished, remove the bag and place it on a tray.
Cut open to serve.
