MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Saturday Afternoon Oven Pot Roast
Categories: Beef, Vegetables, Wine, Mushrooms, Herbs
Yield: 8 Servings
2 1/2 lb Boneless chuck roast
1 ts Salt
1/2 ts Pepper
1 tb Olive oil
1 tb Butter
4 c Sweet onion; sliced
6 oz Can tomato paste
4 cl Garlic; minced
1 ts Dried thyme
1/2 ts Celery seed
1/2 c Dry red wine
32 oz Beef broth
6 md Carrots; in 1-1/2" pieces
1/2 lb Medium fresh mushrooms;
- quartered
Set oven @ 325 F/165 C.
Sprinkle roast with salt and pepper.
In a Dutch oven, heat oil and butter over medium-high heat; brown
roast on all sides. Remove from pot. Add onion to the same pot;
cook and stir over medium heat until tender, 8 to 10 minutes. Add
tomato paste, garlic, thyme, and celery seed; cook and stir
1 minute longer.
Add wine, stirring to loosen browned bits from pot; stir in broth.
Return roast to pot. Arrange carrots and mushrooms around roast;
bring to a boil. Bake, covered, until meat is fork-tender, 2-1/2 to
3 hours. If desired, skim fat and thicken cooking juices for gravy.
Recipe by Colleen Delawder, Herndon, Virginia
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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