Wednesday, May 04, 2011

Pot Roast in Champagne

Brown rump roast (or whatever cut of meat you prefer) in a little oil. add a bottle of champagne. cook covered 3-4 hours. cook the day before you want to serve it. when ready to serve, remove the meat and slice it while it's cold.

For gravy, in 1 cup of hot water, add 1 envelope of mushroom beef soup or mushroom onion soup for 10 minutes. Add to boiling champagne (without meat). Add 1 tablespoon cornstarch dissolved in 1/4 cup of cold water to gravy to thicken. Add sliced meat and heat to desired temperature.

Serve with mashed potatoes or noodles.