Tuscany Pot Roast Recipe

  • 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
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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