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Prep Time: 60 Minutes Cook Time: 2 Minutes |
Ready In: 62 Minutes Servings: 6 |
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Pot roast, with a French twist. Ingredients:
1 (3 lb) boneless chuck roast |
2 tablespoons flour |
2 tablespoons olive oil |
1 lb tiny new potatoes |
1 lb baby carrots |
3 garlic cloves |
6 ounces tomato paste |
1 teaspoon fresh rosemary |
1 teaspoon fresh marjoram |
1 teaspoon fresh thyme |
2 cups dry red wine |
3 1/2 cups beef stock |
Directions:
1. Dust meat with flour.
2. Brown meat in olive oil on high heat.
3. Set aside meat and turn down to medium heat.
4. Add potatoes, carrots and garlic and cook gently for 15 minutes.
5. Add tomato paste and herbs and cook for another 5 minutes.
6. Add wine and beef stock and mix well.
7. Return meat to pan and heat to simmer.
8. Cover and braise in oven at 350 for 2 hours.
9. Uncover and cook for another 30 minutes or until meat is tender.
10. Place meat on platter, surround with vegetables and pour some of the gravy over top.
11. Serve remaining gravy on the side.
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