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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 is from Our Family Cookbook Vol 2, 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 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 350º 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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