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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.

Contributor:  
Contributor:  
Larry McKoy
Added: Friday, September 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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:
4-6
Preparation Time:
Preparation Time:
30 min., 4 hrs. cook time

 

 

 

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