Gourmet Pot Roast
| Yield: | 6 Servings |
| Categories: |
| 1 | Beef pot roast; (3 to 4-pound) | |
| 1 | tb | Olive oil |
| 3 | Pieces celery; (4-inch) | |
| 1 | lg | Carrot; cut in chunks |
| 1 | lg | Onion; quartered |
| 1/2 | ts | Rosemary |
| 1/2 | ts | Thyme |
| 1 | sl | Bacon; cut in 5-6 pieces |
| 1/3 | c | Burgundy wine |
| 1/2 | c | Water |
| 2 | Bay leaves | |
| 1 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | ts | Flour |
Advertisement