This recipe comes from, “I Hate to Cook” by Peg Bracken, a cookbook that dates back to the 60’s. A great recipe!
I purchase my roasts (hotel style-deboned and tied) 2-3 days ahead, cover with wax paper and place in refrigerator to further age and tenderize the meat.
This is the most requested recipe for anyone who is served this roast at our place.
My good Italian friend,Emily shared this wonderful recipe with me. I love it because it so much lower in fat content compared the other recipe but still has that rich flavour.Also the answer to a crême brulé.
Foolproof and easy to prepare.
Dish can be made ahead and reheated before serving. You can freeze the leftovers; it works!
Feel free to add other herbs of your choice; when fresh herbs are around I am very generous and produce all kind of taste senstions.
French hearty dish; you will bring France to your home.This is a recipe from my sister in law Rachel that I tweaked a bit and converted to the slow cooker. Serve with mashed potatoes. I don't kow what Julia would say about this version' but I know it is good.