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Newspaper
Country Today
Location
Eau Claire, Wisconsin, United States of America
Date
Jan 30, 1985
Page
20
A collection of beef pot roast ideas detailing ingredients and methods to create flavorful variations. Recipes cover classic lemon and wine tones, colonial style pairings, Gaucho marinade styles, and ways to finish with rich gravies. Includes serving notes and nutrition highlights.
A historic recipe fragment describes Dilly Pot Roast with lemon juice horseradish dill and red wine, baked slowly until tender, then served with grapes and pear garnish. It also outlines an alternate method using flour dredge bouillon squash and apples to yield 6 to 8 servings.
A 3 to 4 pound beef blade pot roast is seasoned with a chili onion mix and tomatoes, then baked at 325 degrees with onions. Add cauliflower, carrots and zucchini later, bake until tender, serve with gravy and roast. Yields 6 servings.
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