Ingredients
3 to 5 lb. venison or beef roast
2 large onions, sliced
1 can cream of mushroom soup
1 Tbsp. paprika
1/2 Tbsp. pepper
1 c. red wine
1/2 tsp. bay leaves
1/4 tsp. thyme
4 to 6 peeled potatoes
10 peeled carrots
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
Long carving blade — thin slices of roast, turkey, ham
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
Long carving blade — thin slices of roast, turkey, ham
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Sear roast on both sides. Place in large roasting pan. Sprinkle paprika, pepper, bay leaves and thyme onto roast. Place carrots and potatoes on/around roast. Put sliced onions onto top of roast and vegetables. Pour mushroom soup onto roast. Pour wine over top of everything. Add 1 1/2 to 2 cups water. Cover and roast at 350° for about 3 hours or until no red juices appear when roast is pierced.