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CHUCK POT ROAST with RED WINE GRAVY Recipe

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This recipe for CHUCK POT ROAST with RED WINE GRAVY, by , is from Our Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jerry Volk
Added: Wednesday, March 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 3 to 4 lb boneless chuck roast
3 Tbsp olive oil
1/4 cup flour
1/4 tsp each salt & pepper
1 onion, sliced
5 cloves garlic, sliced
1 large can whole tomatoes
1/2 cup red wine
2 cups beef broth
1/2 tsp dry thyme
2 bay leaves

Directions:
Directions:
Heat the oil in a large dutch oven. Season the flour with salt & pepper, and coat the roast on both sides. Sear the roast in the hot oil. Remove the roast to a plate and keep warm. Reduce heat to medium, and add onion and garlic to pot. Cook for a few minutes, then add the wine, scraping any brown bits from the bottom of the pan. Add the tomatoes and crush them, using the back of a wooden spoon. Add the beef broth, thyme and bay leaves. Return the roast to the pot. cover the pot and bake in a 350 oven for 1 1/2 hours. Remove the lid and bake for one more hour. Carefully remove the roast to a cutting board and cover with foil. Reduce the sauce on medium heat. Slice the meat and spoon a little sauce over when serving.

Number Of Servings:
Number Of Servings:
Six
Personal Notes:
Personal Notes:
This roast goes really well with oven-roasted potatoes and root vegetables. And a glass of that wine you cooked it in doesn't hurt either.

 

 

 

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