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    You are in: Home / Recipes / Wine-And Herb-Braised Pot Roast Recipe
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    Wine-And Herb-Braised Pot Roast

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 25 mins

    25 mins

    5 hrs

    Leslie in Texas's Note:

    This is not your mother's pot roast! The meat is gently cooked with wine and tomatoes and scented with herbs and orange peel. Pot roast fit for company! From an April 1986 issue of Bon Appetit in the "Cooking with Friends" section, featuring an Elegant and Easy menu. This goes well with Golden Carrot Risotto and Broccoli and Red Bell Pepper Saute.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Blanch salt pork in boiling water 5 minutes; drain well and set aside.
    2. 2
      Heay oil in Dutch oven or deep, heavy large skillet over medium heat.
    3. 3
      Add onions,salt pork and garlic and saute until pork is browned, about 20 minutes.
    4. 4
      Remove onions and pork with slotted spoon; set aside.
    5. 5
      Increase heat to medium-high.
    6. 6
      Pat beef dry;season with salt and pepper.
    7. 7
      Add to Dutch oven and brown on both sides, about 20 minutes.
    8. 8
      Return onions and pork to pan; add tomatoes with liquid,wine,parsley sprigs,bay leaf,orange peel thyme,marjoram and basil.
    9. 9
      Reduce heat to low, cover and simmer until beef is tender, 3 1/2 to 4 hours.
    10. 10
      Remove meat, bay leaf and parsley sprigs from pan; keep meat warm.
    11. 11
      Degrease sauce.
    12. 12
      Mix water and flour; stir half into sauce and bring to a boil.
    13. 13
      Reduce heat and simmer until thickened,adding remaining flour mixture if desired.
    14. 14
      Slice meat and arrange on platter; pour sauce over, garnish with parsley and serve.

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    Nutritional Facts for Wine-And Herb-Braised Pot Roast

    Serving Size: 1 (440 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 698.7
     
    Calories from Fat 432
    61%
    Total Fat 48.0 g
    73%
    Saturated Fat 18.4 g
    92%
    Cholesterol 156.4 mg
    52%
    Sodium 143.4 mg
    5%
    Total Carbohydrate 10.6 g
    3%
    Dietary Fiber 1.9 g
    7%
    Sugars 4.5 g
    18%
    Protein 43.2 g
    86%

    The following items or measurements are not included:

    salt pork

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