Pot Roast Provencal

Submitted by Firehouse Cook

"Pot roast, with a French twist."

 

• Ready In: 3hrs 30mins
• Ingredients: 12
• Serves: 6

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.

Reviews

[wicked cook 46]

Very nice roast. I did cut back on the tomato paste since I am not overly fond of it. Next time I will add the veggies after an hour of meat roasting . I ended up taking them about early since they were on the verge of being over cooked. Made for PAC Fall 2009

 

[looneytunesfan]

Moist & fall off the bone tender. Just the way a roast should be. Yummm

 

[MsSally]

This was just awsome. So flavorful. I made a non alcoholic version using cranberry juice instead of red wine. Wonderful.

 

[Lexie]

This is SO good! So easy and comforting. As a former volunteer firefighter, this is exactly the kind of thing that is perfect on those long drill nights. Thanks!