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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Savory Pot Roast Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
1 boneless beef chuck roast (3 to 4 lbs.)
1/4 cup plus 2 tablespoons flour
1/4 cup olive oil
2 carrots, peeled and chopped
2 stalks of celery, chopped
1 medium onion, chopped
3 cloves of garlic, crushed
1 can (28 oz.) whole plum tomatoes in puree
1 cup red wine
1 cup beef broth
3 sprigs of fresh thyme
2 sprigs of fresh rosemary
1 tablespoon butter (or schmaltz to make dairy-free)

Directions:
Directions:
1. Coat beef with 1/4 cup flour.
2. Pour half of oil into pot. Set stovetop to high and heat oil. Add beef to pot and brown on all sides. Then remove beef from pot.
3. Add remaining oil, carrots, celery, onion, and garlic to pot. Cook uncovered 10 mins or until veggies are tender, stirring occasionally. Add tomatoes, wine, broth, thyme, and rosemary and heat to a boil.
4. Return beef to pot. Set to SLOW COOK LOW for 6-8 hours. Cover and cook until beef is fork tender.
5. Remove beef to cutting board. Stir butter and remaining flour in bowl. Stir butter mixture into pot. Set stovetop to HIGH and cook uncovered 2 minutes or until gravy is thickened. Add beef back in.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
8 hours 20 minutes
Personal Notes:
Personal Notes:
This recipe elevates an inexpensive cut of meat to something worthy of a special meal. Browning the beef first is essential to creating the rich flavor base.

 

 

 

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