Add chicken and beef broths, dry red wine, thyme, and diced tomatoes, with juice, scraping bottom of pan with wooden spoon to loosen browned bits. Return roast and any accumulated juices to pot; add enough water to come halfway up sides ...
Source: http://meeyauw-recipes.blogspot.com/2009/02/pot-roast-with-mushrooms-tomatoes-and.html
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