Proulx Pot Roast
From: Dad (Joe
Proulx), 2000-2001
Ingredients
o
3 to 4 pounds beef roast
(chuck roast)
o
1 cup water
o
1 can beef bouillon or
consommé
o
2 cups wine (red or white)
o
2 carrots, cut into chunks
o
2 onions, Quartered (1 cup of
dried onions + 1 cup water)(Publix brand: 4 tablespoons = 1 cup)
o
2 stalks celery, cut into
chunks
o
2 bay leaves
o
˝ teaspoon thyme
o
4 to 5 potatoes, peeled and
cut into chunks
o
Oil (enough to coat skillet)
To Prepare…
1.
Season beef roast with salt
and pepper.
2.
Brown in lightly oiled Teflon
skillet on all sides.
3.
Add water, beef bouillon,
wine, bay leaves, and thyme.
4.
Cover and simmer for about 2
hours.
5.
Add vegetables and simmer for
an additional hour.
6.
Remove beef from pan onto
plate, cover with aluminum foil and let rest for 10 to 15 minutes before
cutting.
7.
Slice and add veggies around.
Notes: This recipe can also be prepared in a crock pot.
Cook all ingredients on high for 1 hour and then set the pot to low and let cook
for 6 to 8 hours or until veggies and potatoes are thoroughly cooked. We have
assembled the ingredients and started the cooking at 10 p.m. on the night
before and let the pot simmer until mid-afternoon on the following day without
any adverse effects. The roast is so moist it falls apart as you move it to the
separate plate, but it is very tasty.