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BEEFMAN BURGUNDY POT ROAST

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DELICIOUS POT ROAST DINNER WITH BURGUNDY WINE

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Ingredients

  • 4 LB ROAST
  • 1 TSP SALT
  • 1/2 TBSP PEPPER
  • 2 TBSP PAPRIKA
  • 2 TBSP GROUND MUSTARD
  • 2 TBSP BROWN SUGAR
  • 1/4 TBSP ONION POWDER
  • 1/4 TBSP GARLIC POWDER
  • 1/4 TSP GROUND THYME
  • 1/4 TSP GROUND MARJORAM
  • 1/4 TSP GROUND OREGANO
  • 1 MED RED ONION DICED
  • 4 LARGE CARROTS PEELED AND CUT 1/2 INCH
  • 4 MET TO LARGE RED POTATOES PEELED AND CUBED
  • 2 CUP BURGUNDY WINE

Details

Preparation

Step 1

TRIM ROAST OF EXCESSIVE FAT, MIX SEASONINGS TOGETHER APPLY TO ROAST, PLACE IN CROCK POT, ADD IN REMAINING INGREDIENTS COOK ON LOW FOR 6 TO 8 HOUR TILL MEAT IS TENDER

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