Ingredients Jump to Instructions ↓

  1. 1812 g boneless beef chuck roast

  2. 1/4 cup all purpose flour

  3. 3/4 tsp. salt

  4. 3/4 tsp. pepper

  5. 2 tbsp. vegetable oil

  6. 4 large carrots, peeled and quartered

  7. 4 stalks celery, cut into quarters

  8. 2 large onions, peeled and coarsely chopped

  9. 2 large parsnips, peeled and chopped

  10. 2 large cloves garlic, peeled and minced

  11. 8 medium red potatoes, halved

  12. 1 cup red wine

  13. 1 cup beef broth

  14. 1/4 cup Worcestershire sauce

  15. 168 g can tomato paste

  16. 1 bay leaf

Instructions Jump to Ingredients ↑

  1. Preheat oven to 225 degrees. Stir together flour, salt and pepper in a large bowl. Dredge the roast in the flour mixture to coat. Heat oil in a large skillet over medium high heat. Add the roast and sear about 4 to 5 minutes per side until well browned. Transfer the roast to a large roasting pan. Add the carrots, celery, onions, parsnips, garlic and potatoes to the skillet. Cook about 3 to 4 minutes until vegetables start to brown, stirring occasionally. Spoon the browned vegetables around the pot roast. Stir together the red wine, broth, Worcestershire and bay leaf in a small bowl. Add the wine mixture to the skillet and heat to a simmer, stirring constantly. Pour the wine over the vegetables. Cover the roasting pan and roast meat 3 1/2 to 4 hours until tender. Slice roast and serve with vegetables.


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