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Pot Roast Recipe

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This recipe for Pot Roast is from The Sokol 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:  
3-4 lb. beef chuck roast
Salt and pepper to taste
1 T. all-purpose flour
3 T. vegetable oil
6 cloves garlic, smashed
1 large onion, sliced
2 stalks of celery, cut in chunks
1 can diced tomatoes, in juice (28 oz.)
1/2 c. red wine
2 c. beef broth
1 bay leaf

potatoes, cut in pieces
1 pkg. baby carrots
Directions:
Directions:
Heat a large Dutch oven or heavy pot with a lid over medium-high heat.

Season the meat generously with salt, pepper, and sprinkle lightly with flour.

Preheat oven to 350º.

Add the oil to the pot, brown the meat on all sides.

Transfer the meat to a plate.

Pour all but about 2 T. of oil from the pot.

Add onion, garlic, and celery to the pan. Season with salt and pepper. Cook until fragrant and soft, about 5 minutes.

Add the tomatoes reserving the liquid. Cook about 2-3 minutes.

Add the wine and with a wooden spoon, scrape up any browned bits that cling to the bottom of the pot.

Add the tomato liquid, beef broth, and bay leaf and bring to a boil.

Return the meat to the pot, nestle it into the liquid, and transfer the pot to the oven.

Cook roast until just tender about 1 1/2 hours.

Add potatoes and carrots to the pot. Add salt and pepper to taste.

Remove the lid and continue cooking uncovered until tender about 1 hour more.

Remove bay leaf and serve hot.

 

 

 

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