POT ROAST – COOKING DIRECTIONS:
- Season roast.
- Brown in lightly oiled Dutch Oven or stockpot over med-high heat.
- Add 1 – 2 cups (250-500 ml) liquid such as red wine, broth, canned tomatoes or soup).
- Simmer, cover, on stove-top or in 325ºF (160ºC) oven at least 3 hours or until tender.
- Add chunks of vegetables for final 1/2 hour, if desired.