"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pot Roast with Red Wine Recipe

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This recipe for Pot Roast with Red Wine, by , is from The Short Pump Rotary Club Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Larry McKoy
Added: Friday, September 18, 2009


2-3 lb. boneless chuck roast
2 T. olive oil
1 tsp. salt
2 tsp. black pepper
1 tsp. Italian seasoning
1 large sweet onion, sliced thin
3 cloves garlic, chopped
1/2 c. red wine
1/2 c. plus 1/4 c. beef broth
3 bay leaves
5 carrots, peeled and sliced lengthwise
1 T. tomato paste
1 T. Worcestershire sauce
1/4 c. flour

Preheat oven to 225 degrees F.

Season roast on all sides with salt, pepper, and Italian seasong.

Heat a large, thick-bottomed Dutch oven. (Le Creuset or cast-iron is ideal.) Add olive oil. Brown roast well on all sides. Remove briefly from pan.

Let pan cool for 1 min., and then add onion, garlic, and bay leaves to the bottom of the pan. Place roast on top of the onions. Pour 1/2 c. wine and 1/2 c. beef broth over the roast. Add carrots. Cover tightly.

Bake at 225 degrees for 4 hours. (Add or subtract 30 minutes depending on the size of your roast.)

Set Dutch oven on stovetop. Remove bay leaves. Stir in tomato paste and Worcestershire sauce. In a small bowl, whisk flour with 1/4 c. beef broth. Stir this mixture into the liquid surrounding the roast in the Dutch oven, and bring to a boil to make a gravy. Adjust seasonings and serve.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 min., 4 hrs. cook time




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