Sartain’s Menu
P.O. Box 4728
Petaluma, CA 94955
Telephone: 707-763-6335
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Rebecca’s Pot Roast
- 3 - 4 Lb 7 bone Pot Roast
- 7oz MARINADE
- 7 oz Red Wine
- Onion Powder
- Garlic Powder
- 1 Medium Onion - coarsely chopped
- a few Garlic Cloves - crushed
- veggies of choice - carrots, rutabagas, turnips, etc
- Salt + Pepper
- Oil for browning
Mix the salt, pepper, garlic and onion powders together and sprinkle on both sides of meat. Preheat oven to 300 d. Heat oil in heavy pan (I like cast iron for this) till almost smoking, brown meat well on both sides. Remove meat to plate and brown the onion and veggies. De-glaze the pan with the wine then add the MARINADE. Return meat to pan surrounded by the veggies. Cook “low and slow” until done, basting every 30 mins as needed.
*NOTE: If the liquid doesn’t almost cover the meat add some beef stock.