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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pot Roast with Red Wine Recipe

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This recipe for Pot Roast with Red Wine is from The Short Pump Rotary Club 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:  
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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