Page 109 - Harrington Family Recipes

Baked Chuck Roast - Sebastiani

Recipe By :"Mangiani" private recipes of the Sebastiani family
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes - Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 chuck roast -- 2 to 3 lbs
1 clove garlic -- pressed
salt and pepper -- to taste
1 pk onion soup mix
2 potatoes
2 carrots
1/4 cup red wine

Line sides and bottom of a shallow roasting pan with heavy aluminum foil.
Rub roast with garlic and season with S & P. Place meat on foil and spread
soup mix over. Peel and cut potatoes and carrots into good-sized chunks
and place around roast. S & P vegetables. Take ends of foil and bring up
over meat and vergetables. Pour wine over roast then fold foil to keep it
closed. Bake for 2 - 2 1/2 hours at 350.

NOTE: Made this 1/23/99. Easy and delicious recipe. Freddie Johnson
Made this again 12/1/01. A fabulous recipe...and EASY! F.J.
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Per Serving (excluding unknown items): 81 Calories; 1g Fat (15.6% calories
from fat); 3g Protein; 14g Carbohydrate; 2g Dietary Fiber; 4mg
Cholesterol; 602mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 0 Fat.

NOTES : Made this on 10/15/2003. Very good, a variation of
Menger's Roast. I used London Broil, and didn't want to
open a bottle of wine for 1/4 cup, so used about 1 cup of
white wine. I had 3-1/2 lbs of roast, so I cooked it for
4 hours at 300 degrees. Everything came out good. The
meat was done and broke up into small pieces and the
vegetables were perfect. I removed vegetables and roast
and made a gravy with the drippings.

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