This recipe is liked by 2 person(s). |
Wine Braised Pot Roast
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
Serve this flavorful pot roast with potatoes and a tossed salad for a delicious family dinner. | |
3.5 pounds | chuck roast, boneless, lean |
salt and pepper | |
2 tablespoons | vegetable oil |
5 slices | bacon, diced |
1 medium | onion, coarsely chopped |
2 | carrots, diced |
3 ribs | celery, thinly sliced |
3 cloves | garlic, minced |
3 tablespoons | tomato paste |
2 cups | dry red wine |
1 cup | chicken broth |
1 large | fresh or dried bay leaves |
2 teaspoon | dried leaf rosemary or thyme, crumbled |
20 | green beans |
10 | portabello mushrooms |
Heat oven to 300°. Sprinkle grill seasoning or salt and pepper all over the roast.
In a large Dutch oven or oven safe pot over medium-high heat, heat the oil. Sear the roast on all sides until browned, about 2 minutes on each side. Remove the roast to a plate and set aside.
Saute the bacon until almost crisp. Remove the bacon to paper towels to drain. Remove and discard all but 1 tablespoon of the drippings. Add 1/2 chopped onion and celery to the drippings and cook until just softened. Add the garlic and saute for 1 minute. Stir in tomato paste, wine, and chicken broth. Put the roast and bacon back in the pot and add the bay leaves, and rosemary/thyme. Bring back to a simmer. Cover tightly and bake for 2 hours; then turning the roast, add remaining onions, carrots, green beans and mushrooms and cook for another 1 hour.
Strain juices from the roast and pour the juices into a saucepan. Cover the roast and vegetables and keep warm.
Put the saucepan with strained juices over medium high heat and bring to a boil. Reduce heat to medium and simmer for 5 minutes. Taste and add salt and pepper, as needed. Slice the roast and serve with the vegetables and juices.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe