My Grandmere’s Pot Roast

Sprinkle pot roast generously with garlic powder, and then sprinkle salt and pepper to taste. In a large dutch oven, broil the roast until browned. Turn pot roast over, and repeat. Remove it, and heat oven to 350 degrees F.

In the dutch oven with the pot roast, pour in two cans of consomme, one can of water, and one can of wine. Add onions, cover, and place in the heated oven. Make sure to keep the beef covered with the liquid as much as possible so it doesn’t dry out. Cook for 3 to 4 hours, adding equal amounts of water and wine as the liquid cooks down.

When the meat is fork tender, remove the cover and add carrots. Continue to cook, uncovered. When carrots can be pierced with a fork lightly (but not all the way through!), add the mushrooms.

When mushrooms are soft and liquid has cooked down, remove from the oven. Slice roast on a separate plate, and return to the sauce. Serve with crusty French bread, garlic mashed potatoes, and a large green salad!