Red Wine Apple Juice and Garlic Pot Roast

Submitted by Chef Tex Jeff

"This is a combination of different pot roast recipes that I have tried over the years. It is great on a cold day with fresh hot bread or rolls. Enjoy!"

 

• Ready In: 7hrs 30mins
• Ingredients: 14
• Serves: 8

ingredients

• 1 large onion, roughly chopped
• 1 apple, peeled and roughly chopped
• 6 garlic cloves, minced (or 6 tablespoons of pre-minced garlic)
• 2 cups apple cider
• 2 cups red wine
• 1 (1 ounce) package dry onion soup mix
• salt and pepper
• 1⁄2 teaspoon ground ginger
• 1⁄4 cup all-purpose flour
• 1 (3 lb) roast (beef)
• 2 teaspoons vegetable oil
• 5 stalks celery, roughly chopped
• 5 large carrots, roughly chopped
• 15 small potatoes, roughly chopped (new or red skin)

directions

1. Combine 1/4 of the onion, the chopped apple, and 2 tablespoons of the garlic in the bowl of a food processor. Process until smooth.
2. Combine the salt, pepper, ginger, 2 tablespoons of garlic and flour in a shallow container. Gently press the roast onto the flour mixture to coat all sides. Brush off any excess flour. Heat the oil in a large, heavy skillet. Brown the roast in the hot oil, turning until golden on all sides.
3. Place the browned roast a roasting pan and scatter the celery, potatoes and the remaining onion around the roast.
4. Pour apple cider, wine, onion soup mix, and processed mixture into a large bowl and mix well.
5. Pour the mixture over the vegetables and roast.
6. Cover the pan with foil, and cook at 300 deg F for 4 hours. Baste the roast in the juices every hour or so.
7. After 4 hours add the carrots to the pan and add the remaining 2 tablespoons of garlic over the top of the roast, pressing the garlic into the surface and crevasses in the roast with a spoon or your fingers.
8. Cover the pan with the foil and increase heat to 425 deg F. Cook for an additional 3 hours. Baste the roast in the juices every hour or so.
9. Serve with the juices, or thicken with corn starch for a wonderful gravy.