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Italian Pot Roast
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Ingredients
- 2 whole beef chuck roasts
- 2 jars roasted red peppers
- 2 jars artichoke hearts, drained
- 6 whole sundried tomatoes (jarred)
- 2 whole yellow onions, peeled and quartered
- 28 ounces, fluid beef stock or beef broth
- 2 tablespoons parsley flakes
- 6 cloves garlic, peeled
- 1 cup wine (red or white)
- 2 tablespoons flour
- salt and pepper, to taste
- 12 ounces, weight egg noodles
- fresh parsley, minced
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Published 2014-09-07 12:01:56 (6 years ago).0 people like this recipe.
