Pot roast
A recipe recovered from the DOS program Edna's Cook Book (ECB) on my family's old Packard Bell computer.
Ingredients
- 3-4 lbs chuck roast
- 3 Tbs vegetable oil
- Salt and Pepper to taste
- 1 1/2 Cups dry white wine
- 1 Cup water
- 1 Bay leaf
- 5 lge springs fresh parsley
- 1 1/2 tsp dried thyme leaves
- 12 small carrots, peeled
- 12 small potaotes, peeled middle
- 12 small onions, peeled
- 1 (10oz) frozen green beans
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