Mushroom and Red wine Pot Roast

March 23, 2010 in Beef, Recipe Contest Entries by Janice Cournoyer

Pot roast with an amazing flavorful sauce.

Ingredients

pot roast, lean chuck, bottom round, or rump, about 2 KG
45 ml all-purpose flour
5 ml salt
1.5 ml ground black pepper
45 ml olive oil
1 medium onion, halved, thinly sliced
1 rib celery, thinly sliced
250 ml whole small button mushrooms, trimmed, washed, or sliced mushrooms
4 cloves garlic, smashed and minced
2.5 ml dried marjoram or thyme
1 small bay leaf
250 ml chicken broth
250 ml dry red wine, such as pinot noir/burgundy or cabernet
796 ml crushed tomatoes

Mushroom and Red wine Pot Roast4.5520

Directions

In a large pot or Dutch oven, heat olive oil over high heat. Combine flour with salt and pepper; dredge the pot roast in the mixture. Brown the roast on all sides in the hot oil. Add the onions, celery, and mushrooms; reduce heat to medium and saute, stirring frequently, for about 2 minutes. Add the garlic and cook for 1 minute longer. Add the thyme or marjoram, bay leaf, chicken broth, wine, and tomatoes; bring to a boil. Reduce heat to low; cover and simmer for 2 to 2 1/2 hours, or until the beef is very tender.
Serves 6.

Suggested Side Dish

Serve this delicious pot roast with mashed potatoes rice, or noodles, and your favorite vegetables or a tossed green salad.

VN:R_U [1.8.5_1061]
Rating: 4.5/5 (20 votes cast)

17 Comments »