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The Water Cooler
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<blockquote data-quote="Firpo" data-source="post: 4022826" data-attributes="member: 45550"><p>I had this going yesterday. 4 pound chuck roast, carrots, celery, taters, 1.5 cups beef broth and 1 cup cabernet. Salt and peppered the roast, covered in flour and browned in a cast iron skillet with a couple tablespoons of oil. Took the roast out and put in a sliced yellow onion, 1T Thyme and 1T Oregano and after a couple minutes added 5 minced cloves of garlic. Cooked that for another couple minutes and dumped maybe half the wine in the skillet to deglaze and get all the goodness to let loose. Poured that in the crock pot added the veggies remaining wine and broth. Topped that with the roast and 4 Bay Leaves and cooked for 8 hours. That’s just some good stuff right there. [ATTACH=full]371142[/ATTACH]</p></blockquote><p></p>
[QUOTE="Firpo, post: 4022826, member: 45550"] I had this going yesterday. 4 pound chuck roast, carrots, celery, taters, 1.5 cups beef broth and 1 cup cabernet. Salt and peppered the roast, covered in flour and browned in a cast iron skillet with a couple tablespoons of oil. Took the roast out and put in a sliced yellow onion, 1T Thyme and 1T Oregano and after a couple minutes added 5 minced cloves of garlic. Cooked that for another couple minutes and dumped maybe half the wine in the skillet to deglaze and get all the goodness to let loose. Poured that in the crock pot added the veggies remaining wine and broth. Topped that with the roast and 4 Bay Leaves and cooked for 8 hours. That’s just some good stuff right there. [ATTACH type="full"]371142[/ATTACH] [/QUOTE]
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