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My greatest inspiration to learn how to cook came from my mom. She was always feeding everyone, and that's why I know only how to cook for a crowd. This recipe accommodates either, but leftovers are great for sandwiches or a hearty barley soup.—Dorothy Duder, North Hollywood, California
Originally published as Mom's Pot Roast in Reminisce September/October 2005, p 48
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Oct. 02, 2011 by BarbnPA
But I actually roast it in the oven after browning. Love the flavor, but I add a little crushed rosemary, too.
Reviewed on Jan. 11, 2009 by Justbecca2608
This recipe sounds great, I can't wait to try it!
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