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Can't Miss Pot Roast
4 lb Roast
1/4 c Dry red wine (may use white or 2 Tbs brandy)
1 ea Large onion, peeled
1/4 ts Thyme
1/4 ts Rosemary
8 ea Potatoes, peeled & quartered
12 oz Water
Salt & pepper roast, sprinkle with garlic powder and a little flour. Brown in large skillet, then placce in dutch oven. Crush herbs and sprinkle over roast. Place bay leaves (1-2 broken in-half) in bottom. Cover roast with onions. Combine water & wine, then pour this over the roast, without washing off too many herbs. cover and bake at 350 for 1 1/2 hrs. Add potatoes and bake another 30-45 minutes, or until tender. Remove roast, discard bay leaves & make gravy.