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Prime Time Pot Roast Recipe from 50's Prime Time Cafe


5 lbs Top or bottom round roast
1½ cups Dry red wine
1 Onion, diced
2 Carrots, peeled and diced
2 Cloves garlic, minced
1 Stalk celery, diced
6 cups Beef Bouillon
¼ cup Olive oil
Salt and pepper to taste


Preheat oven to 350 degrees.

Heat the oil in a large pan over medium-high heat. Brown the meat on all sides and remove the meat to a roasting pan.

Pour the wine around the meat.

Saute the cut vegetables until golden brown and add to the roasting pan.

Pour the beef bouillon into the pan. Pour liquid over the roast and cover.

Cook 30-45 minutes per pound.

Remove from oven and let rest for 15 minutes.



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