Lillian Helman's Pot Roast |
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Prep Time: 5 Minutes Cook Time: 240 Minutes |
Ready In: 245 Minutes Servings: 8 |
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I came across this recipe while reading Nora Ephron's hysterical book, Heartburn. It's peppered with recipes throughout. This one sounds rather strange, as you just dump it all in a pot and shove it in the oven. I was amazed and delighted when it turned out to be delicious. Not my mainstay pot roast, but one I cook when short on prep time, or in the mood for something different. Doesn't get any easier than this! It makes great sandwiches the next day. Ingredients:
4 lbs beef roast |
1 can cream of mushroom soup |
1 package dry onion soup mix |
1 large chopped onion |
3 cloves garlic |
2 cups red wine |
1 crushed bay leaf |
1 teaspoon dried basil |
1 teaspoon dried thyme |
Directions:
1. Cover and bake in a 350 oven until tender 3 1/2 hours, or so.
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