Red Wine Pot Roast
We have been talking about making one of these for a while. I found it at All Recipes here.
12 Servings
3 lbs. boneless beef chuck roast
2 tablespoons all-purpose flour
2 tablespoons canola oil
1/2 cup water
1/2 cup red wine
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon black pepper
3 onion, sliced (keep 2 to add last hour of cooking)
6 red potatoes, washed and halved
6 carrots, peeled and cut into 2-inch lengths
Preparation time: 15 minutes
Cooking time: 4 hours 15 minutes
Ready in 4 hours 30 minutes
Preheat an oven to 350 degrees F (175 degrees C).
Sprinkle the roast evenly with the flour and set aside.
Heat the canola oil in an oven-proof Dutch oven with lid over medium-high heat. Brown the roast on all sides, about 10 minutes total; remove from the heat. Pour in the water and wine. Sprinkle with the basil, marjoram, thyme, salt and pepper. Arrange the onion slices on the roast. Replace the cover and bake in the preheated oven for 3 hours. Add the potatoes and carrots. Pour in the additional water if the roast looks dry. Continue baking covered until the roast pulls apart easily with a fork, about 1 hour longer.
Serve and enjoy!
Denise's added note:
I read in the comment section at the original recipe site, where someone used beef broth instead of the water, and doubled up on the liquid amount; i.e. 1 cup broth and 1 cup of wine. That sounded good to me as we always like a lot of broth, which makes a nice gravy. I will be doing it that way next time.
Cooking tip:
Reynolds Aluminum foil can be used to keep food moist, cook it evenly and make clean-up easier.
You can add a crusty roll or a salad for a side, but this is very hardy and seems to have all you need so it is fine on its own.
Nutritional facts:
Servings: 12
Per servings:
243 calories
15.2 g fat
10.1 g carbohydrates
14.3 g protein
52 mg cholesterol
254 mg sodium
