Lillian hellman, pot roast, and pentimento

Main Dish
8 servings
15 min
3 hours
Very Easy


Number of serving: 8
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 teaspoon dried thyme (or 2 teaspoons fresh)

1 teaspoon dried basil (or 2 teaspoons fresh)


  • 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.


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