Name: Lillian hellman, pot roast, and pentimento
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 8
Cuisine: En
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)

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

Preparation15 min

Cook time3 hours

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.