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Pot Roast Provencal Recipe

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This recipe for Pot Roast Provencal is from Our 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:  
1- 2 3/4-3 lb. boneless beef chuck roast
Wegmans Pan Searing Flour (or regular flour if you can't get it)
2 T vegetable oil
1 large (40 oz) bag cleaned and cut stew vegetables (or make your own using potatoes, carrots, onions, celery - cut into bit sized pieces)
3 cloves peeled garlic
1 6oz. can tomato paste
1 T Herbes de Provence
2 cups red wine
2 cans (14.5 oz. each) beef broth
Directions:
Directions:
Preheat over to 350º. Dust chuck roast with pan searing flour; pat off excess. Heat oil in large braising pan on medium high until oil faintly smokes. Add beef; brown, turning to brown all sides, 8-10 minutes. Remove meat from pan, set aside. Discard all but 1 T drippings from pan. Add stew vegetables (minus potatoes) to pan; cook 4-5 minutes. Add garlic; cook 8-10 min. Add tomato paste and herbs. Cook, stirring 3 minutes. Add wine, stirring to loosen browned bits on bottom of pan. Simmer 1-2 minutes till almost dry. Return meat to pan, add broth and potatoes. Heat to simmering; cover.
Braise on center rack of oven 2 hours. Carefully remove lid. Cook 30 min. longer or until beef is fork-tender. Skim fat from surface and discard.
Transfer beef and vegetables to clean platter; season to taste with salt and pepper. Pour sauce over beef and veggies.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
3 hours including cooking

 

 

 

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