| | Directions | | In a large Dutch oven, brown the roast in the shortening or olive oil; pour off the grease. Stir together the soup, wine, onions, garlic, and other seasonings and add to the roast. Cover and cook on the stove-top on low heat for 2 1/2 - 3 hours; stirring occasionally. Remove bay leaf; thicken gravy if desired. Serve over egg noodles, sprinkled with poppy seeds, with green peas and salad on the side. Very nice company dish! |
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| Ingredients | | - |  | 4 pounds pot roast |
| - | | 2 tablespoons shortening or olive oil |
| - | | 1 can condensed tomato soup, undiluted |
| - | | 3/4 cup burgundy |
| - | | 4 onions, quartered (medium) |
| - | | 1 clove garlic, minced |
| - | | 1 bay leaf |
| - | | 1 teaspoon oregano |
| - | | 1/4 teaspoon ground pepper |
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