"Janet Wilder" > wrote in message
eb.com...
> Make a pot roast.
>
> Mix about half a cup of ketchup with half a cup of water, a spoonful of
> cider vinegar, and half a cup or more of red wine.
>
> Brown the roast and put it in a crock pot, top of the stove casserole on
> low or in the oven in a pan, wrapped in heavy duty foil at 300°.
>
> For seasoning use garlic, bay leaves, thyme, marjoram and black pepper. I
> like to throw in some cut up celery, onion and a few handfuls of baby
> carrots. When the pot roast is about an hour and a half from done, you
> can throw in some quartered potatoes.
>
> Cook until the meat is tender. 8 to 10 hours on low in the crock pot and
> to "stick a fork in it" on the stove or in the oven.
>
> I always add some ketchup to my pot roast and brisket. The best thing is
> to have an almost empty bottle, put some water or wine in it and shake
> then pour all over the pot roast.

That sounds good! One question, do you find the potatoes are cooked in that
time? Potatoes
never seem to cook properly for me in the pot.

Anyway, I have saved your recipe, thanks

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