Ingredients
Vegetables:
1 dozen new white potatoes-cut up
1 small bag of baby carrots
1 red bell pepper-sliced
4 stalks of celery-cut into inch pieces
sliced mushrooms (canned or fresh)
Sauce:
Whisk together in large sauce pan, and heat:
1 sm. can tomato sauce
1 pkg au jous gravy mix
1 cup red wine, or more
½ bottle of Bordelaise Marinade/gravy sauce (optional)
1-cup strong coffee (use instant if you have it)
1 can Campbell’s Golden Mushroom soup (optional-if you do not have Bordelaise sauce)
Add water if you want a more mild gravy
Preparation
Sauté: ¼ red onion - thinly sliced or chopped ¼ yellow onion - thinly sliced or chopped parsley garlic pinch of fresh Italian herbs - sage, oregano, thyme, rosemary
Directions: Season roast with salt and pepper (rub it in), or I use Molly Stone’s Santa Maria seasoning. Sear on all sides on high heat, in a large roasting pot with olive oil to cover bottom. Pour a little red wine over meat after it is completely sealed. This will loosen any of the pan drippings. Remove meat-set aside on plate. Add onion, garlic, and fresh herbs to pan. You may want to add a little butter to the sauce left at the bottom of pan from meat. Sauté for about one minute, and return meat to pan. Add Vegetables and Sauce Cover roasting pot and put in 350° oven for 2 - 3 hours.
