Wine is the key ingredient to transforming pot roast to give it an amazing yum factor. This is a great work-from-home meal that you can let roast away in the oven while you go about your business.
Pot Roast
Course: DinnerCuisine: AmericanDifficulty: EasyServings
6
servingsPrep time
25
minutesCooking time
2
hours30
minutesTotal time
2
hours55
minutesIngredients
1 boneless beef chuck roast, tied
Kosher salt
Fresh ground black pepper
2 TSP flour
2 carrots, cut in 2 inch pieces
2 celery ribs, cut in 2 inch pieces
2 onions, cut in quarters
5 garlic cloves, peeled and crushed
175 mL red wine, like cabernet or burgundy
1 can San Marzano tomatoes
1 cup chicken stock
1 tsp dried rosemary
Directions
- Preheat oven to 325 degrees.
- Mix flour, salt, and pepper together. Season all sides of the meat with the mixture. (You can do this the night before and leave in the refrigerator covered.)
- Heat a Dutch oven by turning flame to high and bringing the pot up to temperature. When the pot is hot enough for water to sizzle and dissolve in a few seconds, add the meat. Sear each side of the meat to develop a crust.
- Once the meat is seared on all sides, place on a plate and lower the flame.
- Deglaze the pan with the wine.
- Bring the wine to a boil. Add the onion, carrots, and celery.
- Cook the vegetables in the wine for 2-3 minutes. Then add the San Marzano tomatoes and chicken stock, stirring to incorporate.
- Add the garlic cloves. Bring to a boil. Stir in the rosemary.
- Add the meat back into the Dutch oven. Put the lid onto the Dutch oven. Roast at 325 for two and a half hours.
- Pull out of the oven. Let the meat rest for five minutes. Then slice the meat to your liking.
- Serve with sauce over white rice or mashed potatoes.
Notes
- You can freeze any leftover sauce to use as a base for the next time you make this dish.
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