Thursday, February 4, 2010
Classic Pot Roast
I pretty much follow the exact recipe, except that I shorten the time that you soften the vegetables because I like my onions, etc. not to dissolve during the cooking. I usually just add water in the first liquid step (wine or water) and then beef bouillon in the second, although today I had chicken broth on hand.
I think the rosemary/tomato variation looks really good, but that is for another day!