Wine-Braised Pot Roast

Submitted by Dave C

"A Pride recipe"

 

• Ready In: 3hrs
• Ingredients: 11
• Serves: 8

ingredients

• 3 lbs boneless beef chuck shoulder pot roast
• 2 garlic cloves, minced
• 2 tablespoons unbleached all-purpose flour
• 2 tablespoons vegetable oil
• 1 cup red Burgundy wine or 1 cup other dry wine
• 13 ounces beef broth
• 1 teaspoon dried oregano leaves
• 1 bay leaf
• 1⁄2 lb fresh mushrooms, cleaned and sliced
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground black pepper

directions

1. Trim and discard visible fat from roast; wipe meat with damp paper towels.
2. Rub roast with garlic. On waxed paper, coat evenly with flour.
3. In Dutch oven, heat vegetable oil over medium-high heat. Add roast and cook, turning often, until browned on all sides. Pour off all fat.
4. Add wine, broth, oregano, and bay leaf,.
5. Bring liquid to a boil; reduce heat to low simmer. Cover tightly and cook about 2 hours, turning occasionally. Add mushrooms, salt, and pepper.
6. Cook until roast is fork-tender,about 30 additional minutes.