Pot Roast Provencal
photo by looneytunesfan
- 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
- Dust meat with flour.
- Brown meat in olive oil on high heat.
- Set aside meat and turn down to medium heat.
- Add potatoes, carrots and garlic and cook gently for 15 minutes.
- Add tomato paste and herbs and cook for another 5 minutes.
- Add wine and beef stock and mix well.
- Return meat to pan and heat to simmer.
- Cover and braise in oven at 350 for 2 hours.
- Uncover and cook for another 30 minutes or until meat is tender.
- Place meat on platter, surround with vegetables and pour some of the gravy over top.
- Serve remaining gravy on the side.
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RECIPE SUBMITTED BY
I live in a small town in south Jersey and volunteer as an EMT with our local fire company. I'm always looking for recipes to cook for the firefighters after our drills.