Lillian hellman, pot roast, and pentimento

Ingredients

• 1 4-pound piece of beef
• 1 can cream of mushroom soup
• 1 envelope dried onion soup mix
• 1 large onion, chopped
• 3 cloves garlic, chopped
• 2 cups red wine (plus!)
• 2 cups water (plus!)
• 1 bay leaf
• 1 teaspoon dried thyme (or 2 teaspoons fresh)
• 1 teaspoon dried basil (or 2 teaspoons fresh)

Preparation

• Ephron tells you to put her basic ingredients in a large good pot and bake them at 350 until the meat is tender, 3-1/2 hours or so.
• Tend to put them in a large Dutch oven on the stove top, add the tomatoes and chipotle plus a little more wine and water so that the pot roast is almost covered, and simmer them all day over low heat.
• In the last couple of hoursadd the carrots and potatoes. Add half of the parsley before the last half hour of cooking and use the rest as a garnish.

Questions

Photos of members who cooked this recipe