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Melissa's Pot Roast Recipe

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This recipe for Melissa's Pot Roast is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lb chuck roast
4 tbsp oil
4 medium onions, peeled and quartered
4 tbsp flour
2 c red wine
2 c beef bouillon
3 tbsp tomato paste
2 bay leaves
1 tbsp dried thyme
1 tbsp dry rosemary OR 4 tbsp fresh
Salt and pepper to taste
Directions:
Directions:
In a Pyrex pitcher, combine wine, tomato paste, bay leaves, thyme, rosemary and bouillon and blend well, set aside.

Brown the roast on all sides, remove and set aside. Brown the onions in the same oil, remove, and reserve. Add flour to the oil and cook until brown and well blended. Add wine mixture, cook and stir until well blended.

Return roast and onions to pot and salt and pepper to taste. You might need to add more wine and bouillon to make sure it comes to just below the roast. Cover and place in 350 degree oven for 3 hours.
Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Use a deep red wine like a Cabernet Sauvignon. If you have a crock pot put all the browned ingredients in it and cook on slow for 8 hours - simply delicious!

 

 

 

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